To begin, activate the yeast. In a small bowl, dissolve the yeast in ½ cup of warm water with a pinch of sugar. Let it sit for 5-10 minutes until frothy. This ensures the yeast is alive and active, essential for the fluffy texture of baghrir.

In a large bowl, combine the semolina, flour, and salt. Mix well to distribute the ingredients evenly. Slowly add the yeast mixture to the dry ingredients, stirring constantly to prevent lumps from forming.

Gradually add the remaining warm water to the mixture, stirring thoroughly to create a smooth, lump-free batter. The consistency should be similar to that of pancake batter—slightly runny but thick enough to coat the back of a spoon.

Once the batter is smooth, add the baking powder and mix well. Cover the bowl with a clean kitchen towel and let the batter rest for 30-40 minutes in a warm place. The resting time allows the batter to ferment slightly, which helps form the signature bubbles when cooking.

After the batter has rested, give it a gentle stir to release any air pockets. Heat a non-stick pan or a well-oiled skillet over medium heat. Make sure the surface is evenly heated before you begin cooking the baghrir.

Pour a ladleful of batter onto the pan, spreading it slightly to form a thin pancake about 5-6 inches in diameter. Cook the baghrir only on one side for about 2-3 minutes until bubbles form and the surface dries out. The bottom should be golden, and the top full of tiny holes.

Remove the baghrir from the pan once cooked and repeat the process with the remaining batter. To keep the pancakes warm, cover them with a clean kitchen towel as you continue cooking the rest.

To serve, generously drizzle the baghrir with a mixture of melted butter and honey. These pancakes are best enjoyed warm, soaking up the sweet buttery sauce in their signature holes. For extra flavour, you can also sprinkle a bit of cinnamon or serve with a side of fruit.