About This Dish
One of Morocco's most distinctive and beloved breads — a spongy semolina pancake covered in hundreds of tiny holes on the surface, earning it the nickname "thousand-hole crepe." The batter ferments briefly, creating bubbles that rise to the surface as the pancake cooks on one side only, forming the characteristic honeycomb pattern. These holes are designed to absorb butter and honey, which are drizzled over the warm pancake at the table. Baghrir is a breakfast staple and an essential part of Ramadan iftar. Making perfect baghrir with evenly distributed holes is a mark of an accomplished Moroccan cook.
Ingredients
- 250 g Fine semolina
- 50 g All-purpose flour
- 500 ml Warm water
- 5 g Active dry yeast
- 1 tsp Baking powder
- 1 tsp Sugar
- 1/2 tsp Salt
Instructions
- 1
Blend all ingredients in a blender until very smooth — no lumps allowed.
- 2
Let the batter rest for 30 minutes until bubbly and airy.
- 3
Heat a non-stick pan over medium heat. Do NOT oil it.
- 4
Pour a ladleful of batter in a circular motion. Holes will form immediately on the surface.
- 5
Cook on one side only until the surface is completely set and covered in holes. Do not flip.
- 6
Repeat with remaining batter.
- 7
Serve warm with melted butter and honey drizzled into the holes.
Tips & Tricks
- The batter MUST be blended until perfectly smooth — lumps prevent hole formation.
- Do not oil the pan and do not flip the pancake.
- If holes are not forming, the batter may be too thick — add a splash of water.
- The pan should be medium heat — too hot and the pancake browns before holes form.