Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2½ cups semolina
- ½ cup plain flour
- 15 g instant yeast
- 15 g white granulated sugar
- 7 g table salt
- 1 egg
- 4 cups warm water
- ½ tsp baking powder
Directions
Combine the semolina, flour, yeast, sugar, and salt in a bowl.
Mix in the water and egg until you get a smooth batter .
Set batter aside, and let rest for 15–20 minutes or until doubled in size.
Thin with a little water if necessary, then whisk in the baking powder.
Heat a skillet over medium heat.
Lightly grease the skillet, then dollop in enough batter to make a few small pancakes.
Cook the pancakes on one side until the top is covered in holes and fully cooked. Do not flip and cook on the second side.
Remove baghrir from the pan, and repeat the cooking process with any remaining batter.
Serve with butter.