Baghrir
Description
Baghrir - Authentic recipe from Lebanon. Ready in 20 min. Try it now!
Directions
✓ researched- 1
Mix 200 g semolina, 100 g flour, 5 g yeast, 1 tsp salt, and 300 ml warm water into a smooth, thin batter.
⏱️ approx. 8 min💡 Tip: Baghrir are North African-Levantine 'thousand-hole pancakes' — thanks to the yeast and semolina, countless holes form during cooking. Spongy and absorbent.
- 2
Let the batter rest for 30 minutes until it bubbles and foams. The batter must remain thin.
⏱️ approx. 30 min💡 Tip: The resting time activates the yeast — the batter should foam. Only then will the characteristic holes form during cooking.
- 3
Cook small portions in a hot pan (without flipping!) until the surface is covered with holes and dry. Serve warm.
⏱️ approx. 12 min💡 Tip: Baghrir are cooked on one side only — the top cooks through the rising bubbles. Do not flip.
📜 Origin & History
Baghrir, also known as the 'hundred-hole pancake', is a traditional dish from Lebanon and other North African countries. These pancakes are known for their characteristic holes, which are created through special preparation with yeast and baking powder. Baghrir is often served with honey or syrup and is a popular breakfast dish. The origins of baghrir trace back to Berber culture, where they were valued as part of daily nutrition.
🌿 Regional variants
With orange blossom water
Add a little orange blossom water to the batter for extra aroma.
Savory
Serve with cheese or a savory dip instead of sweet toppings.
🍷 What goes with it?
Warm with honey-butter syrup, jam, or maple syrup for breakfast.
Frequently Asked Questions
Why do the holes form?
The yeast and the thin semolina batter produce rising bubbles during cooking, which leave behind holes.
Why not flip them?
Baghrir are cooked on one side only; the top cooks through the bubbles and stays porous.
How are they eaten?
Warm, with a mixture of melted butter and honey.
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Ingredients
verified- Semolina200 g
- Flour100 g
- Yeast5 g
- Water300 ml
- Salt1 tsp
