INGREDIENTS
1/2 cups fine semolina or durum flour
3/4 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
2 teaspoons baking powder
3 cups plus 2 tablespoons lukewarm water
1 tablespoon yeast
Make the Batter
• Gather the ingredients.
• Mix semolina, flour, salt, sugar, and baking powder in a mixing bowl.
• In a blender, measure lukewarm water to just over the 3-cup line. Add yeast and process on low speed to blend. Gradually add dry ingredients.
• Increase processing speed and blend for a full minute or until very smooth and creamy. The batter should be thin, about the same consistency as crepe batter.
• Pour batter into a bowl. Cover with plastic wrap and let rest for 10 minutes or a bit longer, until top of batter is light and a bit foamy.
Cook the BAGHRIR
• Heat a small non-stick skillet over medium heat. Stir batter and use a ladle to pour batter into hot skillet. Pour carefully and slowly into center, and batter will spread evenly into a circle. (Do not swirl pan as you would for a crepe; the batter should spread itself.) Make BAGHRIR as large as you like.
• Bubbles should appear on the surface of BAGHRIR as it cooks. Don't flip BAGHRIR. It only gets cooked on one side.
• Cook for about two minutes or until BAGHRIR doesn't appear wet anywhere on the surface. It should feel spongy, but not sticky or gummy when you touch it lightly.
• Transfer BAGHRIR to cool in a single layer on a clean kitchen towel. Once cooled, they can be stacked without sticking.
• Repeat with remaining batter. Serve plain with toppings on the side or dip pancakes in hot syrup.
BAGHRIR are best served with a syrup made from butter and honey. Heat equal portions of butter and honey until bubbly and hot, and then dip the BAGHRIR carefully and quickly in the syrup. Roll them up or layer them on a serving plate.
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