Algerian Baghrir
Few bread recipes are as satisfying as a well-made Algerian Baghrir. The star here is semolina, supported by a short list of everyday ingredients. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 30 min
- Total 30 min
- Level Easy
Ingredients
- 20 ½ cup Semolina
- ½ cup Plain Flour
- 15 g Instant Yeast
- 15 g White granulated sugar
- 7 g Table salt
- 1 Egg
- 4 cup Warm Water
- ½ tsp Baking Powder
Method
- Combine the semolina, flour, yeast, sugar, and salt in a bowl.
- Mix in the water and egg until you get a smooth batter.
- Set batter aside, and let rest for 15–20 minutes or until doubled in size.
- Thin with a little water if necessary, then whisk in the baking powder.
- Heat a skillet over medium heat.
- Lightly grease the skillet, then dollop in enough batter to make a few small pancakes.
- Cook the pancakes on one side until the top is covered in holes and fully cooked. Do not flip and cook on the second side.
- Remove baghrir from the pan, and repeat the cooking process with any remaining batter.
- Serve with butter.
Tips for the best Algerian Baghrir
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- This is a 9-step recipe, so set up your workspace in the order the steps use it.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Algerian Baghrir recipe medium to make?
It is rated medium: 8 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
Can I make Algerian Baghrir ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
How long does Algerian Baghrir take to make?
About 30 minutes in total — roughly under an hour of preparation and 30 minutes of cooking.
What can I substitute for semolina?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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