Moroccan Beghrirs Recipe

In a glass of water, dilute the baker's yeast with a little lukewarm water.
In the mixer bowl, mix the semolina with the flour, salt and baking powder. Add lukewarm water and mix for a few minutes.
Pour the dough into a salad bowl, cover and leave to rest for about 1 hour at room temperature.
After resting, mix the preparation using a ladle.
Then, heat a crepe maker (the ideal is to reserve a crepe maker only for the baghrirs because it is preferable to use a crepe maker that has never been in contact with fat).
When the crepe maker is hot, pour the batter onto the crepe maker using a cup or bowl (no fat should be added).
Leave to cook over low heat, bubbles will form.

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