1. 1 1/2 cups fine semolina (smida) or durum flour (finot)
2. 3/4 cup all-purpose flour
3. 1 teaspoon salt
4. 1 teaspoon sugar
5. 2 tsp baking powder
6. 3 cups plus 2 tablespoons lukewarm water
7. 1 tablespoon yeast
1. Mix the flour, semolina, salt, sugar and baking powder in a mixing bowl. In a blender, measure lukewarm water to just over the 3-cup line. Add the yeast and process on low speed to blend. Gradually add the dry ingredients.
2. Increase the processing speed and blend for a full minute, or until very smooth and creamy. The batter should be rather thin, about the same consistency as crepe batter or cooking cream.
3. Pour the batter into a bowl. Cover with plastic wrap and leave to rest for 10 minutes or a bit longer, until the top of the batter is light and a bit foamy.
4. Heat a small non-stick skillet over medium heat. Stir the batter, and use a ladle to pour batter into the hot skillet. Pour carefully and slowly into the center and the batter will spread evenly into a circle. (Do not swirl the pan as you would for a crepe; the batter should spread itself.) Make the baghrir as large as you like.
5. Bubbles should appear on the surface of the baghrir as it cooks. Don’t flip the baghrir. It only gets cooked on one side.
6. Cook for about two minutes, or until the beghrir doesn’t appear wet anywhere on the surface. It should feel spongy, but not sticky or gummy, when you touch it lightly with your finger.
7. Transfer the beghrir to cool in a single layer on a clean kitchen towel. Once they are cool, they can be stacked without sticking.
8. Repeat with the remaining batter. Serve plain with toppings on the side, or dip the pancakes in hot syrup.
Author: Tom Green
If we’re not supposed to have midnight snacks, then why is there a light in the fridge?