The pancake with a thousand holes

Today is the start of Ramadan. Because of that today I made some special moroccan pancakes called Baghrir ( بغرير ). Althought the recipe seems to be very easy you need to get a feeling for the right amount of integredients. Baghrir are eaten throughout the whole year but especially at Ramadan.
Because I didn't really get a recipe of my husbands mother - just a peace of paper saying semolina, yeast & flour in arabic - I created  my very own recipe.
But I must admit, every Moroccan who tried my selfmade Baghrir said that they are very good ^^

And here is how to make them - about 10 Baghrir

Step 1 - you need:
250g flour
250g fine semolina
1/2 peace of yeast - that means yeast for about 250g - 500g flour
a pinch of salt - don't forget the salt, I always forget the salt

At first you put everything in a large bowl and mingle the ingedients. Afterwards you add about 500ml of warm water and mix the ingredients with a mixer. Now the mixture should be very liquid and blister. If the mixture is a bit viscous add some more water and add some yeast if it is not blistering. Let the mixture rest for about 5 minutes.
Meanwhile heat a non-sticky frying pan on medium heat. After 5 minutes stir the mixture again and pour some of it in the frying pan. Let the Baghrir fry until it got firm. It now should have got a lot of holes. You do not need to turn the pancake. The Baghrir is ready when it dissolves itself while moving the frying pan.
When the Baghrir are cooled off they become a little sticky. Therefore put them on a semolina sprinkled plate so they won't stick to it. Do the same with the rest of the mixture.

You can keep the Baghrir until the next day. To do so you should cover them with a clean cloth and keep them cool.

Flour, yeast & semolina	Mingle everything

Looks good, but add some more yeast	Looks pretty good

Shouldn't look like this	Some fails

Looks pretty good	You can watch it getting holes

Semolina sprinkeld traditional moroccan plate	Working in the kitchen :-)

Baghrir are ready

Step 2 - Baghrir are usually eaten with butter & honey

Heat a clean non-sticky frying pan on low heat. Add some butter and honey and heat them some seconds. Put one Baghrir with upside down in the frying pan let it heat and soak the butter & honey for a few seconds. Take them out of the pan and roll them up. For the next one put again some butter & honey in the pan and do the same with all Baghrir.

I guess it's also ok to heat butter & honey and pour them over the Baghrir but I prefer this way because the Baghrir soak more of honey & butter.

Previously prepared Baghrir, honey & butter	Getting ready for the final step

Put butter in the frying pan	Add honey

Put Baghrir upside down in the pan	Take Baghrir out of the pan after a few seconds

Roll the Baghrir up	Ready for eating

Don't worry if your first Baghrirs go wrong. The first time I made them it was horrible. They got cracks, didn't really have holes, they were to dry and they didn't even taste like Baghrir.

Baghrir are best served with moroccan mint tea - very delicious. I hope you'll like them too. Enjoy having a try on them ;-)