Baghrir

Name: Baghrir
Yield: 2 servings
Cuisine: Algerian
Ingredients: 1 cup fine semolina (finely ground); 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1 teaspoon sugar; 1 teaspoon instant dry yeast; 1/2 teaspoon baking powder; 1.5 to 2 cups warm water; Butter, for serving; Honey, for serving

بغرير/bah-HREER/

About this dish

Baghrir are soft, spongy Algerian semolina pancakes characterized by their distinctive honeycomb surface of tiny holes, which forms as the batter cooks. They are a popular breakfast and tea-time treat, typically served warm with butter and honey drizzled over the top.

📍 Find the best Baghrir near me

AI-powered — Google, TripAdvisor and food blogs

Ingredients

🌾1 cup fine semolina (finely ground)

🌾1/4 cup all-purpose flour

🧂1/2 teaspoon salt

🍬1 teaspoon sugar

🫧1 teaspoon instant dry yeast

🥄1/2 teaspoon baking powder

💧1.5 to 2 cups warm water

🧈Butter, for serving

🍯Honey, for serving

Method

Serves 2

Combine the fine semolina, all-purpose flour, salt, sugar, instant yeast, and baking powder in a blender.

Add the warm water gradually and blend everything together until you have a smooth, lump-free, pourable batter. The consistency should be thinner than standard pancake batter.

Pour the batter into a bowl, cover it with a clean cloth, and allow it to rest in a warm place for 20 to 30 minutes until it becomes slightly frothy and bubbly on the surface.

Heat a non-stick pan over medium heat. Do not grease the pan — baghrir are cooked only on one side and should not be oiled.

Give the batter a gentle stir, then ladle a small amount into the centre of the pan. The batter will spread naturally into a round shape.

Cook on one side only, without flipping. Watch as the characteristic honeycomb of holes forms across the surface. The baghrir is ready when the top appears set and dry, and the holes are clearly visible.

Remove from the pan and place on a plate. Repeat with the remaining batter, stirring gently between each pancake.

Serve the baghrir warm, drizzled with melted butter and honey poured together over the top.

✓ What Makes it Authentic

Baghrir is a beloved staple across North Africa, shared in various forms by Algerian, Moroccan, and Tunisian culinary traditions. The dish is closely associated with family breakfasts and the Ramadan period, when it is commonly prepared as a comforting early-morning or evening meal. The characteristic porous surface is achieved through the use of fine semolina and yeast or baking powder, and is considered the hallmark of a well-made baghrir.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

🌍 Food Vlogs

Eating and cooking it at the source

🌍

No videos yet

What To Eat

The World's Food Guide