Photograph of the finished Baghrir

Middle East · Bánh nghìn lỗ Baghrir

Baghrir

40 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 400 g
  • Photograph of Flour Flour 120 g
  • Photograph of Dry yeast Dry yeast 12 g
  • Photograph of Baking powder Baking powder 8 g
  • Photograph of Salt Salt 12 g
  • Photograph of Honey Honey 120 g
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Sugar Sugar 20 g

Method

  1. 1 Grind semolina with flour, yeast, sugar, salt, and 350 ml of warm water for 3 minutes until a paste forms.
  2. 2 Let the batter rest for 30 minutes until small bubbles appear on the surface; if the yeast hasn't activated, the bread won't have holes.
  3. 3 Heat a dry pan over medium heat, then pour in a ladleful of paste and, without spreading it out, let the paste spread naturally into a circular shape.
  4. 4 Grill only one side for 90 seconds — the top side will have thousands of tiny holes and will dry out when done.
  5. 5 Arrange the cookies on a towel to cool and separate them, then drizzle with melted butter mixed with honey.

With an appliance

  • Oven 41 min

    Replace step 4: Pour the batter into the preheated, shallow round mold and bake on the middle rack at 190 degrees for 5 minutes, rotating the tray after 3 minutes. Bake only until the surface of the cake is full of holes and just dry, not browned.

Start cooking