375g fine semolina
50 cl of warm water
1 teaspoon salt
1 teaspoon soft yeast
1 chemical yeast sachet


In an electric mixer, add all ingredients, then grind for 3 minutes, while stopping mixing from time to time, for 10 seconds.
When the dough becomes liquid and without particles, pour it into a bowl, cover and let it rest for 15 minutes until bubbles form on its surface.
Heat a non-stick frying pan over medium heat, pour in a small ladle of liquid dough.
When the pie is cooked, and the whole face is covered with equal holes, they are removed from the pan and placed over a clean piece of clothing.
Wipe the pan and repeat the same process until the dough runs out.
To serve: In a casserole dish on low heat, melt 100 g of butter, 200 g of honey and 3 tablespoons of soft cream. Whisk the mixture well with a fork until combined. Pour into a special saucepan for the sauce and keep it hot until serving with the Baghrir pies.

Leave a Reply

Your email address will not be published. Required fields are marked *