Algerian Baghrir Semolina Pancakes: Quick, Easy Flatbread for Breakfast

Algerian baghrir are small, spongy pancakes made with semolina and plain flour. They cook on one side only and form many tiny holes on top. Those holes soak up butter or other sauces at serving time. This quick bread-style pancake is popular across North Africa, including Algeria, and it suits breakfast or a light snack.

Baghrir batter uses yeast and a short rest, which helps bubbles form. As the pancake cooks, steam and yeast gas rise and leave a honeycomb look. You do not flip baghrir, so the top stays soft while the base sets. The result is tender, with a mild taste that pairs well with sweet or salty toppings.

Total time is about 30 minutes, including a 15–20 minute rest for the batter. The method uses simple mixing and pan cooking, so it suits beginners. Keep the pan at medium heat and let each piece cook through before you lift it. Once you get the heat right, the holes appear fast.

Ingredients (with measurements)

Use warm water, not hot, so the yeast works well. If your kitchen is cool, allow the batter to rest for the full 20 minutes. The batter should look smooth and slightly foamy before cooking. If it feels too thick to pour, thin it with a small splash of water.

• Semolina: 2½ cups (about 400 g)
• Plain flour (all-purpose flour): ½ cup (about 60 g)
• Instant yeast: 15 g
• White granulated sugar: 15 g (about 1 tablespoon)
• Table salt: 7 g (about 1 teaspoon)
• Egg: 1 large
• Warm water: 4 cups (about 950 ml), around 38–40°C
• Baking powder: ½ teaspoon (about 2 g)
• Butter, to serve: 1–2 tablespoons (as needed)

Equipment

You do not need special tools, but a good whisk helps remove lumps. A flat, heavy pan gives even heat, which supports steady hole forming. Keep a small bowl of oil ready for light greasing. A ladle helps you portion small pancakes so they cook at the same rate.

• Large mixing bowl
• Whisk
• Measuring cups and spoons (or kitchen scale)
• Skillet or frying pan
• Ladle or large spoon
• Brush or tissue for greasing
• Plate or tray for cooked baghrir

Step-by-step method

Work in this order so the yeast can start quickly. Mix dry items first, then add liquids. Rest the batter until it rises, then add baking powder right before cooking. Cook on one side only and remove when the surface looks dry. Serve warm, so the holes stay open.

1. In a bowl, combine semolina, plain flour, instant yeast, sugar, and salt.
2. Add warm water and the egg. Whisk until you get a smooth batter with no lumps.
3. Set the batter aside for 15–20 minutes, or until it doubles in size.
4. If needed, add a little water to thin it. Whisk in the baking powder.
5. Heat a skillet over medium heat. Lightly grease the surface.
6. Pour small ladles of batter to make a few small pancakes.
7. Cook on one side until the top is full of holes and looks fully set. Do not flip.
8. Lift off and place on a plate. Repeat with the remaining batter, greasing lightly as needed.
9. Serve with butter.

Cooking tips for more holes

Medium heat is key. If the pan is too hot, the base browns before holes form. If it is too cool, the batter spreads and cooks slowly. Whisk the batter briefly before each ladle, since semolina can settle. Also avoid pressing the surface, as this can close the holes while cooking.

Serving notes

Serve baghrir warm with butter, as in the basic method. Place the cooked pancakes in a single layer when possible, so steam does not make them soggy. If you must stack them, use a clean cloth between layers. Baghrir are best soon after cooking, when the texture stays light.

Nutritional values (approx.)

These values are an estimate per serving, based on the full batter making about 12 small pancakes, with one serving equal to 3 pancakes. Butter and any extra toppings are not included. Exact values vary by brand of semolina, flour, and egg size, and by how much batter you use per piece.