SEMOLINA FLOUR
3/4 cup
ALL-PURPOSE FLOUR
1/2 cup
SUGAR
3/4 tbsp
DRY YEAST
1 tsp
SALT
a pinch
WATER
1 1/4 cups
BAKING POWDER
1/2 tbsp
How to Make Baghrir
Grab a mixing bowl and toss in your semolina, flour, sugar, salt, and dry yeast and whisk briefly. Then, pour in the water and give it a good mix until the batter is lump-free.
Transfer the mixture to a blender and blitz on high for a solid 60 seconds. Transfer it back to the bowl and stir in the baking powder until it starts to get slightly bubbly.
Heat a non-stick pan over medium heat, ladle some batter into the center and watch as the surface starts bubbling. Do not flip, Baghrir only cooks on one side. When the top is set and no wet spots remain, it’s done and ready to be served.
