Cookbook:Algerian Baghrir

Baghrir are a variety of small, spongy pancake or flatbread popular in North Africa, including Algeria. They are made of semolina and/or all-purpose flour, and they are characteristically laced with tiny holes that soak up whatever sauce they are served with. The recipe is quick, simple, and uncomplicated.

Ingredients

 * 2½ cups semolina
 * ½ cup plain flour
 * 15 g instant yeast
 * 15 g white granulated sugar
 * 7 g table salt
 * 1 egg
 * 4 cups warm water
 * ½ tsp baking powder

Procedure

 * 1) Combine the semolina, flour, yeast, sugar, and salt in a bowl.
 * 2) Mix in the water and egg until you get a smooth batter.
 * 3) Set batter aside, and let rest for 15–20 minutes or until doubled in size.
 * 4) Thin with a little water if necessary, then whisk in the baking powder.
 * 5) Heat a skillet over medium heat.
 * 6) Lightly grease the skillet, then dollop in enough batter to make a few small pancakes.
 * 7) Cook the pancakes on one side until the top is covered in holes and fully cooked. Do not flip and cook on the second side.
 * 8) Remove baghrir from the pan, and repeat the cooking process with any remaining batter.
 * 9) Serve with butter.