BEHRIR BREAD- MOROCCO

Beghrir or baghrir are spongy, melt-in-your-mouth Moroccan pancakes made from crepe-like semolina dough. Light and fluffy crepes stand out with their unique honeycomb appearance. This is a result of the yeast in the dough, which causes hundreds of bubbles to rise and break on the surface of the beghrir as it bakes.

MATERIALS:

  • 1 glass of fine semolina

  • 1/2 (half) cup flour

  • 1 teaspoon of salt

  • 1 teaspoon of sugar

  • 2 teaspoons baking powder

  • 1 tablespoon dry yeast

  • 2 glasses of warm water

FOR SAUCE

  • 2 spoonful butter

  • 3 tablespoons of honey

  • Add dry yeast and sugar to half a glass of warm water. Mix it and keep it aside to double in size.

  • We mix all the remaining dry ingredients in a bowl.

  • We slowly add 1.5 glasses of warm water to the dry ingredients. After mixing well, we add the yeast we made with half a glass of water.

  • We mix it again and transfer it all to the blender. We beat at low speed for 1-2 minutes, then at high speed until we obtain a soft, creamy (like pancake dough) dough. We transfer it to a bowl, cover it with stretch foil and let it rest for 30 minutes.

  • We heat our oil-free non-stick pan over medium heat.

  • We mix the dough we prepared and pour it into the middle of our pan with a small ladle.

  • We cook it on one side (do not turn it upside down) until the pores on it open and the wetness disappears.

  • We put our cooked pancakes on wax paper.

  • We melt the butter in a pan, add the honey, stir and cook for a few minutes without burning.

  • We quickly touch the porous side of the crepe, as much as you can eat, to the sauce and remove it. (do not keep it in the sauce too much, as it is a spongy crepe, it absorbs the sauce immediately).

  • We put it on the plate we will serve it on.

PREPARATION:

ENJOY YOUR MEAL