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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Algeria · Bread

Algerian Baghrir

30 minutes

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.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  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.