Algerian Baghrir

PIn it

Introduction

Baghrir is a North African pancake with a distinctive honeycombed top that forms naturally during cooking, creating the perfect texture for soaking up butter or honey. This recipe comes together in under an hour, with most of the work being hands-off fermentation and then a quick cook in a single skillet. The batter rises and develops flavor as it rests, so you can prepare it while you have coffee and return to find it ready to cook.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes (including 15–20 minute rest)
• Servings: 4

Ingredients

• 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

Instructions

1. Combine the semolina, flour, yeast, sugar, and salt in a bowl.
2. Mix in the water and egg until you get a smooth batter.
3. Set batter aside, and let rest for 15-20 minutes or until doubled in size.
4. Thin with a little water if necessary, then whisk in the baking powder.
5. Heat a skillet over medium heat.
6. Lightly grease the skillet, then dollop in enough batter to make a few small pancakes.
7. 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.
8. Remove baghrir from the pan, and repeat the cooking process with any remaining batter.
9. Serve with butter.

Variations

Honey finish: Drizzle warm baghrir with honey and a pinch of cinnamon instead of plain butter for a traditional Moroccan-style serving.

Thinner pancakes: Use slightly more water in the batter (up to 4½ cups) to create thinner baghrir with more delicate holes; cook time will decrease slightly.

Orange-scented version: Add 1 teaspoon of orange zest to the dry ingredients for subtle citrus flavor that pairs well with butter.

Savory baghrir: Reduce sugar to 5 g, omit it entirely, and serve with a ladle of vegetable or chicken broth poured over the top instead of butter.

Make-ahead batter: Mix the batter up to 8 hours ahead, cover loosely, and refrigerate; bring to room temperature before cooking and proceed from step 4.

Tips for Success

The batter will look very thin—this is correct and necessary for the holes to form properly. If it thickens during the rest, thin it with a small splash of warm water before whisking in the baking powder.

Watch for the top surface to go from wet and shiny to matte and fully covered in holes; this is your signal that the pancake is done. Underbaked baghrir will be gummy inside.

Use medium heat consistently; too high and the bottom burns before the top cooks through, too low and the holes won’t form properly and the pancake stays dense.

Grease the skillet lightly between batches—baghrir releases easily and doesn’t need much fat, but a dry pan will cause sticking and uneven cooking.

Storage and Reheating

FAQ

Why didn’t my baghrir develop holes on top?

The holes form from steam and yeast activity during cooking. If your batter didn’t rise properly during the 15–20 minute rest, the yeast may have been inactive (check the expiration date) or the water was too hot or too cold (aim for 110°F/43°C). Also ensure you whisked in the baking powder just before cooking, as it provides the final lift needed for holes.

Can I make baghrir without eggs?

Yes. Replace the egg with 3 tablespoons of water; the result will be slightly less rich but the structure and holes will still form thanks to the yeast and baking powder.

How thick should the batter be?

It should pour like a thick cream—thinner than traditional pancake batter but thick enough to hold its shape briefly on the pan. If it spreads too thin, add a tablespoon of flour; if it’s too thick to pour smoothly, thin with a tablespoon of water at a time.

What if I don’t have instant yeast?

Active dry yeast will work; use the same amount (15 g) but allow a slightly longer rest time, around 20–25 minutes, since it hydrates more slowly.