Mix the flour, semolina, salt, sugar and baking powder in a mixing bowl.
Gently blend the lukewarm water with the yeast.
Gradually add the dry ingredients. Increase the processing speed and blend for one minute or until the mixture is smooth and creamy. The batter should be thin like crepe batter.
Pour the batter into a bowl, cover with cling film and leave to rest for at least 10 minutes. The top of the batter should become light with a little foam.
Heat a non-stick skillet or frying pan over medium heat. A very small drop of olive oil may be needed for the first pancake. Stir the batter, and use a ladle to pour batter in. Pour carefully and slowly into the centre spread the batter evenly into a circle. (Do not swirl the pan; the batter should spread itself.) Make the baghrir as large as you like. Bubbles should appear on the surface of the baghrir as it cooks. Don't flip the baghrir; it only gets cooked on one side.
Cook for about two to three minutes, or until the baghrir is fully cooked on the upper surface. It should be spongy but not sticky to the touch. Cool the beghrir in a single layer on a clean kitchen towel. Once they are cool, they can be stacked and won't stick together. Repeat with the remaining batter. A large griddle can be used to speed up cooking.
If the bubbles don't form properly, the batter was probably too thick or it has risen too long and bubbled too much. Thin the batter with a tablespoon or two of water and then leave for a further 10 minutes.
Baghrir are served with a syrup made from butter and honey. Heat equal portions of butter and honey until the butter melts and stir. Smear the syrup across the top of the pancakes.
Every culture seems to have it's own pancake. But the North African Beghrir is something special. It is nicknamed "the pancake with a thousand holes". Homely, comforting and light, these crepes make a delicious breakfast.
The recipe varies slightly from region to region and many have fond memories of their grandmothers preparing this delicate pancake. They have a light spongy texture and are fluffy and chewy with a slightly sour taste that reminds one of freshly baked bread.
Beghrir are only cooked on one side. They develop little holes like a crumpet, which allows honey and melted butter to permeate throughout. The ingredients needed are standard pantry items that you'd find in any Algerian home.
They're traditionally cooked on an Algerian clay griddle called a tadjine.
Beghrir is also known as Tirrifyn or Thighrifines by the Kabyle or Berber people in Algeria.
Beghrir have been made since the time of the Kindgom of Numidia. (202 BC – 46 BC) and interestingly enough this humble pancake travelled East towards Egypt and Somalia and eventually landed in the Middle East. There is a similar Syrian/Lebanese stuffed pancake called Ataif.