Baghrir (Thousand-Hole Pancakes)

Name: Baghrir (Thousand-Hole Pancakes)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 100 g all-purpose flour; 300 g fine semolina; 600 ml warm water; 0.5 tsp salt; 80 g unsalted butter; 5 g active dry yeast; 1 tsp baking powder; 120 kg honey; 1 ml orange blossom water

Nicknamed “thousand-hole pancakes,” baghrir are spongy, lace-like crepes made from semolina and yeast. They cook only on one side in a cool pan—no flipping—so heat travels upward and hundreds of tiny bubbles burst on the surface, leaving a honeycomb ready to soak up butter and honey. A Ramadan and weekend breakfast favorite across Morocco and Algeria.

Recipe byChef Amina

Prep 15 min
Cook 20 min
Serves 6
★ 5 (1 reviews)

Bread Flatbread Baking Vegetarian Halal

Ingredients

Servings

Scaled from 6 base servings — local only.

100 gall-purpose flour
300 gfine semolina
600 mlwarm water
0.5 tspsalt
80 gunsalted butter
5 gactive dry yeast
1 tspbaking powder
120 kghoney
1 mlorange blossom water

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Instructions

Blend semolina, flour, yeast, baking powder, salt, and water until smooth and pourable like crepe batter. Rest 30 minutes.
Heat a non-stick pan over low—no oil. Pour a thin ladleful; cook only on one side until the top is dry and riddled with holes and the edges lift.
Stack cooked baghrir on a plate covered with a towel.
Warm butter with honey and orange blossom water. Pour generously over each pancake and fold. Serve immediately while spongy.