Moroccan Baghrir

 Morocco is big on bread.  Tagines, barbecue, and salads are all eaten with bread.  Breakfast and snacks usually involve at least two types of bread products.  One of my favorites is baghrir, a sort of Moroccan pancake. 

Made with a yeasted semolina batter, baghrir is only cooked on one side, leaving bubbles formed on the top.  While you can put whatever toppings you would like on baghrir, it is traditionally eaten dipped in warmed honey and melted butter.  It is delicious and decadent and absolutely perfect with a glass of Moroccan tea!

Moroccan Baghrir

Ingredients

• 1 1/2 cups fine semolina flour
• 3/4 cup AP flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons baking powder
• 3 cups + 2 tablespoons lukewarm water 
• 1 tablespoon yeast
• 1/3 cup butter
• 1/3 cup honey

1. In a medium bowl, combine the semolina, AP flour, salt, sugar, and baking powder.
2. In the jar of a blender, blend the water and yeast on low speed for about 10 seconds to combine. 
3. Add the dry ingredients into the blender in 4 batches, blending between batches.  After the last batch has been added, increase speed and blend on high until the batter is very smooth and creamy, about one minute.  It will be a thin batter, like thick cream.
4. Cover the batter and allow to rest for 10 - 12 minutes.  Do not allow to rest too long, or the baghrir can cook up tough.
5. Heat a small non-stick skillet or griddle over medium heat.  Using a paper towel, wipe a thin layer of vegetable oil over the surface if needed.  Stir the batter and use a ladle to pour 1/2 to 1 ladleful of batter on the pan.  The batter will spread into a thin circle on its own, there is no need to swirl the pan.  
6. Allow the baghrir to cook for about two minutes, without flipping it over.  You will see small bubbles rising to the surface.  When the surface no longer looks wet, the baghrir is done.  Remove to a plate or wire rack to cool and continue to cook the remaining baghrir.  Do not stack the baghrir while they are warm, or they will stick together.
7. Melt the butter and honey together in a shallow skillet that is large enough to fit your baghrir.  Dip the top (the side with the bubbles) of the baghrir into the honey butter mixture, then roll.
8. Enjoy with Moroccan mint tea!