Ingredients
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For the Baghrir
1/2 kg semolina (finely ground)
1/2 liter warm water
1/4 liter of warm skim milk
1 large egg
1 pinch salt
18 -20 g dried yeast
1 teaspoon baking powder
For the Honey Butter
1/2 - 3/4 cup honey
1/2 - 3/4 cup unsalted butter
Preparation
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Place the yeast in a small bowl & add a few tablespoons of the warm water. Whisk the two together well & set aside.
Place all the dry ingredients in a bowl and mix together.
Add the wet ingredients - including the yeast - to the dry, and whisk really well, making sure you break down any lumps. If you are concerned about lumps, try pouring the batter into a liquidizer & whizzing a few times.
Once thoroughly combined, set aside for 30 minutes to allow the yeast to get to work.
Lightly oil a heavy bottomed frying pan (cast iron works realy well). Heat the pan on a high heat. You won't get the 'million' holes unless your pan scorching hot! Sometimes, I cover the baghrir with a large glass lid which seems to help --
Ladle a small amount of batter into the pan (I like them about 4\") & cook until the baghrir is dried out - any patches of wet batter have solidified - this means it is fully cooked - this will only take a few minutes, don't be tempted to flip them!
Remove from the pan & place on a plate, then cover with foil to keep warm.
Repeat with the rest of the batter until you have run out.
Melt the butter & mix in the honey until you have a runny honey butter.
Dip each baghrir quickly into the honey butter & serve. Alternatively, you could just spoon a little bit on to each baghrir.
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