Ingredients

The following ingredients have 8 Servings
  • 8 ounces semolina flour
  • 1.6 ounces all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Active Dry Yeast
  • 1 pinch sugar
  • 1 pinch salt
  • 2 cups warm water
  • 1/2 cup Orange Blossom Honey
  • 1/2 cup butter

Instruction

  • Toast pistachios. When cooled, rub in a kitchen towel to remove peel. Chop and set aside.
  • Melt butter and honey together. Set aside
  • In a small bowl put the sugar and yeast and add a little water. Dissolve the yeast and cover for 15 minutes until foamy.
  • Add yeast mixture and water to blender and process about 3 minutes until you get a creamy consistency, crêpes-like batter. It might need more or less water, depending on the flours and air humidity.
  • Pour batter in a container and allow to rest, covered, for 2 hours at room temperature or in the fridge overnight.
  • Prepare a tray with a clean kitchen towel (to put Baghrirs after cooked)
  • Stir the Baghrirs' mixture.
  • Over medium heat, pour a small ladle of batter on a warm frying pan (no need to oil) As the baghrirs cook, bubbles start to form one by one until you have 1000 holes! BAGHRIRS ARE ONLY COOKED ON ONE SIDE.
  • Continue cooking the rest of the baghrirs. Baghrirs cook best in a warm, not hot pan because batter needs to develop. If pan gets too hot allow to cool before proceding with the next one.
  • Put the cooked baghrirs on the tea towel and cover to keep them warm. While hot don't stack the baghrirs because they will stick to each other.
  • Serve the baghrirs warm, drizzled with warm honey/butter and sprinkled with pistachios.