Moroccan
Baghrir
These Moroccan semolina pancakes are soft and spongy, with tiny honeycomb holes that soak up warm butter and honey. They are traditionally cooked on one side only and served warm with mint tea.
Watch it madeCuisine Simple Officiel · 5:54
Ingredients
- Fine semolina1 cup
- All-purpose flour2 tbsp
- Lukewarm water1 1/4 cups
- Instant yeast1/2 tsp
- Baking powder1/2 tsp
- Granulated sugar1 tsp
- Fine salt1/4 tsp
- Unsalted butter2 tbsp
- Honey3 tbsp
Method
- Add the semolina, flour, lukewarm water, yeast, baking powder, sugar, and salt to a blender.
- Blend for 1 to 2 minutes until the batter is smooth, thin, and pourable, similar to light cream.
- Pour the batter into a bowl, cover with a clean cloth, and let it rest in a warm place for about 45 minutes, until foamy and lightly risen.
- Stir the batter gently once to even it out without knocking out all the bubbles.
- Heat a nonstick skillet or traditional m'ra over medium heat, then wipe it clean without adding oil.
- Pour a small ladleful of batter into the center of the pan and let it spread naturally into a round pancake.
- Cook on one side only until the surface is covered with holes, the top is dry, and the edges lift slightly, about 2 to 3 minutes.
- Transfer the baghrir to a clean towel in a single layer and repeat with the remaining batter, cooling the underside of the pan briefly between pancakes if the holes stop forming.
- Warm the butter and honey together in a small pan until melted and glossy.
- Serve the baghrir warm, spooning the butter-honey mixture over the hole-filled side.
Common questions
Can I substitute regular flour or whole wheat flour for some of the semolina in baghrir?
Yes. You can replace up to about half the fine semolina with all-purpose flour, but keep some semolina for the characteristic spongy holes. Whole wheat will make the batter heavier, so use only a small amount if needed.
How long should I rest the batter, and how do I know it is ready?
Rest the batter about 45 minutes in a warm place. It should look foamy, slightly risen, and full of tiny bubbles. If it still looks flat, give it another 10 to 15 minutes before cooking.
Why are my baghrir not forming holes or cooking through properly?
The batter is usually too thick, under-rested, or the pan is too hot. Thin it with a little water if needed, let it rise fully, and cook on medium heat without oil. Avoid flipping; baghrir cooks on one side only.
How should I store leftover baghrir and reheat it?
Cool them completely, then stack with parchment or a clean towel between layers. Store in an airtight container in the fridge for up to 3 days or freeze for a month. Reheat briefly in a dry skillet or microwave.
What is the best way to serve baghrir with honey and butter?
Warm the butter and honey together until pourable, then spoon or brush it over the baghrir just before serving. They are also good with jam, olive oil and honey, or savory toppings, but serve them warm for the best texture.