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Algerian Baghrir

Baghrir are a variety of small, spongy pancake or flatbread popular in North Africa, including Algeria. They are made of semolina and/or all-purpose flour, and they are characteristically laced with tiny holes that soak up whatever sauce they are served with. The recipe is quick, simple, and uncomplicated.

Source and licence

"Algerian Baghrir" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Algerian_Baghrir, revision 4519097), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Algerian_Baghrir&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4519097

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Algeria. Associated with Algeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Combine the semolina, flour, yeast, sugar, and salt in a bowl.
  2. Mix in the water and egg until you get a smooth batter.
  3. Set batter aside, and let rest for 15–20 minutes or until doubled in size.
  4. Thin with a little water if necessary, then whisk in the baking powder.
  5. Heat a skillet over medium heat.
  6. Lightly grease the skillet, then dollop in enough batter to make a few small pancakes.
  7. 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.
  8. Remove baghrir from the pan, and repeat the cooking process with any remaining batter.
  9. Serve with butter.