Moroccan Baghrir

Wael Al-TamimiChef

Ingredients

• Semolina
  250 grams
• White flour
  125 grams
• Baking Powder
  20 grams
• Yeast
  2 teaspoons
• Powdered Sugar
  1 teaspoon
• Sugar
  1 teaspoon
• Salt
  1 teaspoon
• Warm water
  2 cups

Steps

1. 1

   In a bowl, mix the semolina, flour, salt, and baking powder well.

   Required Tools:

   🍳

   Bowl

   5 min
2. 2

   In the blender, combine the flour mixture, warm water, dissolved yeast in a little warm water, and sugar. Blend well, then let the liquid dough rise for an hour.

   Required Tools:

   Blender

   60 min
3. 3

   Stir the dough slightly with the ladle, then pour a small ladle measure of the liquid dough onto a non-stick skillet and cook the baghrir from the bottom only.

   Required Tools:

   🍳

   Non-stick skillet

   Ladle

   10 min
4. 4

   Place the baghrir on a plate and serve hot.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Semolinaper 100g

Energy360 kcal

Protein12 g

Total Fat1 g

Carbohydrate73 g

Dietary Fiber3 g

Total Sugars0.5 g

White flourper 100g

Energy364 kcal

Protein10 g

Total Fat1 g

Carbohydrate76 g

Dietary Fiber2.7 g

Total Sugars0.3 g

Baking Powderper 100g

Energy100 kcal

Carbohydrate25 g

Yeastper 100g

Energy325 kcal

Protein8 g

Total Fat4 g

Carbohydrate60 g

Powdered Sugarper 100g

Energy387 kcal

Carbohydrate100 g

Total Sugars100 g

Sugarper 100g

Energy387 kcal

Carbohydrate100 g

Total Sugars100 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags