How To Cook Baghreer / Beghrir:
Baghrir is delicious, soft bread or pancake.Cook with semolina and flour, Best breakfast in Morocco.
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Baghreer / Beghrir |
Ingredients:
150 gr all-purpose flour or white flour
300 gr semolina
1 tsp sugar
Pinch of salt
2 tsp yeast, dried
1 tsp of baking soda or baking powder
4 glass of warm water
Preparation:
Stir all dry ingredients, and using an electric mixer beat all the ingredients adding gradually the water. Beat for about 2 minutes.The batter should be rather thin, like crepe batter. if need more water you can add little bit.
Pour the batter into a bowl. Cover with plastic wrap, and leave to rest for 30,40 minutes to one hour, or until the top of the batter is light and a bit foamy.
If you see those little bubbles forming on the surface of the batter, then the batter is ready.
Heat a small non-stick skillet over medium heat. Stir the batter, and use a ladle to pour batter into the hot skillet. Pour carefully and slowly into the center and the batter will spread evenly into a circle. Make the beghrir as large as you like.
Bubbles should appear on the surface of the beghrir as it cooks. Do not flip the beghrir. It only gets cooked on one side.
Cook for about two to three minutes, or until the beghrir does not appear wet anywhere on the surface. It should feel spongy, but not sticky or gummy, when you touch it lightly with your finger.
Transfer the beghrir to cool in a single layer on a papper towel.Spread 1/2 tsp of butter on it.even Once they are cool, they can be stacked without sticking.
Tip: Heat equal portions of butter and honey until bubbly and hot, and then dip the beghrir carefully and quickly in the syrup. Roll them up or layer them on a serving plate.
You can make Baghrir with milk instead of water and ad
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