Baghir Moroccan Bread

We miss having an oven.  Big Time.  No baking, no muffins, no bread no anything that you bake.  Oh well, this baghir bread was all the more wonderful for the fact that we can't do any of those things, it's a Moroccan yeasted bread that is cooked in a pan, so has a slightly springy feel to it, I think of them as a cross between a flat bread and a crumpet.  With hot melted butter they are wonderful, we had them with our tagine, but I made sure to save some for after with more butter and jam.  Yum.

Baghir - Moroccan Yeasted Flat Bread

Traditionally Baghrir is 100% semolina as it's eaten in Morocco and Algeria.  It lighter when made with half flour, as the recipe below.

Baghir Moroccan Semolina Crepe


250 grams fine semolina flour
250 grams all purpose flour
1 tbs salt
1 tbs dry active yeast
550 ml warm soya milk
550 ml warm water
1 tbs honey

1. Mix the flours and salt together, add the yeast and stir with a wire whisk.
2. Mix the water, soya milk and honey together and then add to the dry mixture, mix it very well until all the lumps are gone and you have a smooth soupy batter.
3. Cover with a damp tea towel and set aside for about 30 to 45 minutes, it should be frothy and full of bubbles.
4. Warm a heavy bottom skillet or crepe pan, warm a tsp of oil for each crepe, add a ladlefull of batter for each crepe, swirl it around with the back of a wooden spoon to flatten it.  After half a minute it should be ready to be lifted by the edges with a spatula.  Flip it over and cook for another half minute.
5. Remove and enjoy with savoury dishes or with yoghurt cheese or butter and honey.