Baghrir

Ingredients

• 375 g fine durum wheat semolina
• 50 cl lukewarm water
• 1 tsp salt
• 1 tsp baker’s yeast
• 1 sachet baking powder
• To serve: 100 g butter, 200 g honey, 3 tbsp crème fraîche

Method

1. Blend all the ingredients for 3 minutes, pausing briefly every 10 seconds.
2. Pour the batter into a bowl and leave it to rest for 15 minutes until small bubbles form on the surface.
3. Heat a non-stick pan, pour in a small ladle of batter and cook over medium heat.
4. Take the baghrir out when its whole surface is covered with small, even holes.
5. Wipe the pan and carry on until the batter is used up.
6. To serve, melt butter, honey and crème fraîche over low heat, whisk with a fork and serve warm alongside.