Algerian Baghrir
Baghrir are a variety of small, spongy pancake or flatbread popular in North Africa, including Algeria. They are made of semolina and/or all-purpose flour, and they are characteristically laced with tiny holes that soak up whatever sauce they are served with. The recipe is quick, simple, and uncomplicated.
Total Time
30 minutes
2½ cups semolina
½ cup plain flour
15 g instant yeast
15 g white granulated sugar
7 g table salt
1 egg
4 cups warm water
½ tsp baking powder
Combine the semolina, flour, yeast, sugar, and salt in a bowl.
Mix in the water and egg until you get a smooth batter.
Set batter aside, and let rest for 15–20 minutes or until doubled in size.
15–20 minutes
Thin with a little water if necessary, then whisk in the baking powder.
Heat a skillet over medium heat.
Lightly grease the skillet, then dollop in enough batter to make a few small pancakes.
Cook the pancakes on one side until the top is covered in holes and fully cooked. Do not flip and cook on the second side.
Remove baghrir from the pan, and repeat the cooking process with any remaining batter.
Serve with butter.