Beghrir are tender Moroccan pancakes made from semolina flour. Yeast in the crepe-like batter causes hundreds of bubbles to form and break on the surface of the pancake as it cooks. This gives beghrir its unique texture and appearance.
Beghrir are cooked only on one side. They're easy to make, but in order for the bubbles to form properly, the batter must be the right consistency. If the batter is too thick, the bubbles can't form. (See the Tips at the end of the recipe.)
When making beghrir, remember to allow up to one hour for the batter to rest.
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 1 1/2 cups fine semolina
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tsp baking powder
- 3 cups plus 2 tablespoons warm water
- 1 tablespoon yeast
Preparation:
Make the Batter
Mix the flour, semolina, salt, sugar and baking powder in a mixing bowl. In a blender, measure lukewarm water to the 3-cup line.
Add the yeast and process on low speed to blend. Gradually add the dry ingredients.
Increase the processing speed and blend for a full minute, or until very smooth and creamy.
Pour the batter into a bowl. Cover with plastic wrap, and leave to rest for 45 minutes to one hour, or until the top of the batter is light and foamy.
Cook the Beghrir
After the batter has rested and is foamy, vigorously stir 2 tablespoons of water into the batter to thin the foam. Leave to rest another 10 minutes, stirring occasionally. The batter should be thin, like crepe batter.
Heat a small non-stick skillet over medium to medium-high heat. 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. Make the beghrir as large as you like.
Bubbles should appear on the surface of the beghrir as it cooks. Don't flip the beghrir. It only gets cooked on one side.
Cook for about two to three 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.
Transfer the beghrir to cool in a single layer on a clean kitchen towel. Once they are cool, they can be stacked without sticking.
Repeat with the remaining batter.
