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Baghrir

Name: Baghrir
Total time: 90 min
Yield: Serves 6
Cuisine: Algeria
Ingredients: 200g Semolina flour; 50g All-purpose flour; 1 tsp Dry yeast; 1 tsp Baking Powder; 1 tbsp Sugar; A pinch Salt; 500ml Water; 60g Butter; 4 tbsp Honey

Dessert

⏱ 90 min

👥 Serves 6

Difficulty ⭐

'Thousand-hole pancakes' soaked with butter-honey sauce — a Maghreb breakfast.

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📖 The Story Behind This Dish

Baghrir are pancakes of yeast-raised semolina batter cooked on one side only; countless little holes form on the surface, earning them the name 'thousand-hole pancakes.' Loved across the Maghreb from Algeria to Morocco for breakfast or snacks, they're eaten with a sauce of melted butter and honey soaking into the holes.

🌆 Where it's eaten: At a late-night Ramadan snack or morning tea, holey pancakes are stacked up and drizzled with golden honey butter.

🥕 Ingredients (serves 6)

Semolina flour 200g
All-purpose flour 50g
Dry yeast 1 tsp
Baking Powder 1 tsp
Sugar 1 tbsp
Salt A pinch
Water 500ml
Butter 60g
Honey 4 tbsp

👩‍🍳 Instructions

Blend the semolina, flour, yeast, baking powder, sugar, salt, and lukewarm water until smooth.
Leave in a warm place for 30 minutes to 1 hour until bubbly on top.
Heat a dry frying pan over medium heat and pour in rounds of batter.
Without flipping, cook until the top is full of holes and dry.
Lay out on a cloth to cool without stacking.
Melt the butter and honey together and pour over the pancakes.

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