Baghrir (pronounced with a deep guttural ‘R’ that’s challenging for those unfamiliar with Moroccan Arabic) is a type of thin pancake that’s smooth on the bottom and covered with small, airy holes on top. It resembles lachuch or qatayef in appearance, but is more delicate and thin. Traditionally, baghrir is served hot and fresh from the pan for breakfast, generously topped with butter and honey or spread with amlou (a paste made from argan oil, honey, and almonds).
Although baghrir is simple to make, Moroccans treat it with great care, as if it carries the curse of the evil eye — too much attention during preparation can result in performance anxiety, preventing the signature bubbly texture from forming. So be gentle and patient with your baghrir, and most importantly, let it rest, ferment, and bubble before cooking.
This recipe comes from Reut Ezer-Asaraf and Michal Waxman’s new cookbook “Dialna.” The book, whose title means “ours” in Moroccan Darija, features a mix of traditional recipes passed down in the authors’ families, those they learned on visits to Morocco, and ones the duo created using Moroccan ingredients and cooking techniques as inspiration.
For the batter:
220 grams (1½ cups) Italian durum semolina flour
100 grams (¾ cup) all-purpose flour
1 flat tablespoon baking powder
1 teaspoon active dry yeast
1 teaspoon sugar
1 tablespoon salt
2 cups (480 ml) water at room temperature
To serve:
Butter
Honey
- In a bowl, mix the flours, baking powder, yeast, sugar, and salt. Transfer the mixture to a blender, add the water, and blend on the highest setting for 2-3 minutes, until the batter is bubbly and has the consistency of heavy cream.
- Pour the batter into a bowl, cover with plastic wrap, and let rise at room temperature for 30 minutes.
- Heat a non-stick pan over high heat. Using a small ladle, pour a little batter into the pan. It will spread slightly, forming a thin circle about 10-15 cm (4-6 inches) in diameter.
- When the surface of the baghrir is covered with bubbles and the texture resembles Yemeni lachuch or qatayef, and the top is set and dry, remove it from the pan to a plate. Repeat with the remaining batter.
- Serve hot with butter and honey.
