“galettes aux mille trous”

Moroccan Baghrir

Ingredients:

3 cups of fine semolina + 4 and a half cups of slightly warm water

1 teaspoon of baker's yeast

1 tablespoon of vinegar

Half a teaspoon of salt

16 grams of baking powder

Method:

Nicknamed the “crêpe with a thousand holes,” Moroccan Baghrir is a delicious dish that can be enjoyed at any time of the day. To make these sponge cakes, start by mixing the semolina flour with the yeast, then gradually add the warm water, stirring until you have a smooth dough. Or use an electric mixer to mix the yeast until it is smooth and well combined. Add the salt and mix again, then add the baking powder and vinegar and continue mixing. Let the dough rest for about half an hour, until it becomes bubbly and light. Heat a non-stick frying pan over medium heat and scoop out a ladleful of the dough, cooking until bubbles form on the surface and the bottom is golden brown. Serve warm with honey, melted butter or syrup for an authentic and delicious Moroccan experience. Enjoy it as a breakfast dish or as a sweet snack and savor the unique texture that makes Baghrir so special!