Moroccan Baghrir
Prepared with durum wheat semolina, Baghrir has the particularity of being cooked only on one side and on which a multitude of tiny holes form during cooking.
Prepared with durum wheat semolina, Baghrir has the particularity of being cooked only on one side and on which a multitude of tiny holes form during cooking.
Time
45 min. =
5 min. +
10 min. +
30 min.
Utensils
1 frying pan1 mixing bowl
Ingredients for 6 parts
- 1 c. à s. sugar
- 500 mg. sea salt
- 120 g. flour
- 900 ml. water
- 1 c. à s. dry yeast
- 1 c. à c. baking powder
- 300 g. semolina
Steps
- Mix the semolina, flour, sugar, baking powder, instant yeast and salt in a large bowl
- Gradually add the warm water while mixing until you obtain a smooth and homogeneous dough
- Cover the bowl with a clean tea towel and let the dough rest for about 30 minutes
- Heat a non-stick frying pan over medium heat
- Pour a small ladle of batter into the hot frying pan and spread it out slightly
- Cook until holes appear on the surface and the crepe is cooked (do not turn the crepe)
- Remove the crepe from the pan and repeat the operation with the remaining batter
- Serve the Baghrir hot, drizzled with honey and melted butter