Our Daily Bread(s).
In a recent three-week visit to Morocco, we stayed in eight riads, each offering a spectacular breakfast array for us to start our day: fresh-squeezed orange juice, homemade yogurt, eggs made to order, fresh fruit (I have never before had such sweet melon), and a variety of breads. There were always at least three breads served, with alternating selections every day. We had khobz, msemen, batbout, harcha, doughnuts, apple bread, the brioche-like krachel, and — today’s recipe — baghrir.
Baghrir are sometimes referred to as Moroccan pancakes, though the batter is more crêpe-like. But, unlike pancakes or crêpes, they are only cooked on one side. Markipedia notes that the tops reminded him of crumpets, in that there were lots of holes to catch the butter and honey we slathered upon them. What a way to start the day!
~ David
Baghrir — a Moroccan Breakfast Bread
To print this recipe, please click the small printer icon below.
Ingredients
- 1 1/2 cups semolina flour
- 3/4 cup all-purpose flour
- 2 1/4 teaspoons instant yeast
- 2 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 cups + 2 tablespoons lukewarm water
- 4 tablespoons unsalted butter, melted
- honey or fruit preserves, for serving
Instructions
- Combine both flours, yeast, baking powder, sugar, salt, and water in a blender at medium to high speed for a solid minute to yield a smooth, creamy batter. Scrape down the sides as needed.
- Transfer batter to a bowl, cover, and let rest for 15 minutes, or until the batter is light and foamy with lots of tiny bubbles.
- Heat a nonstick griddle over medium heat (350°F). When hot, stir the batter gently so as not to reduce the bubbles. Use a 1/3 cup measure to ladle some batter onto the griddle allowing it to spread outward into a circle. Repeat to make several baghrir at a time.
- Cook them without turning until set with no wet spots, about 2 minutes. When the tops are dry, slightly spongy, and not sticky, let them cook an additional 20-30 seconds, then transfer them to a clean linen towel to cool. Do not let the bottoms brown.
- Repeat until all batter is used up. Once they are completely cool, they may be stacked.
- When ready to serve, reheat them gently on the griddle or in a 250°F oven for a few minutes. Brush with melted butter and serve with honey or preserves alongside. Leftovers can be refrigerated for 3 days; to reheat, place then on a parchment lined baking sheet and bake in a 250°F oven for 10 minutes.
- Makes 24.
© 2026 Copyright Cocoa & Lavender
Eha Carr
August 9, 2025 at 4:33 amHow absolutely fascinating and you have served these so beautifully one truly wishes one could reach into the screen and help oneself to just one 🙂 ! Crumpets are hugely popular in Australia but they present much thicker and smaller in diameter. A tad butter will do for me methinks . . . am just off to bed . . .know what I’ll probably see in my dreams . . ,
David Scott Allen
August 9, 2025 at 11:47 amMark and I eat crumpets all the time (and I make them) — yes, these aren’t even close. As I mentioned in the article, it is only the number of holes that reminded Mark of crumpets. These are closer to injera in texture, though quite a bit thicker.
Mad Dog
August 9, 2025 at 4:34 amThat does indeed look a bit like Crumpets and Injera (Ethiopian flatbread).
I bet your Baghrir taste great with butter and honey!
David Scott Allen
August 9, 2025 at 11:46 amI make both crumpets and injera, and it is closer to injera in texture, but thicker and very definitely a different taste, as teff is so distinctive! The only similarity to crumpets is the number of holes.
Barb
August 9, 2025 at 7:24 amVery interesting, they look like half cooked pancakes. Butter and honey sound like perfect toppings for them but I would guess they would also be a very tasty base for savory foods too. Sounds like a fun recipe to experiment with!
David Scott Allen
August 9, 2025 at 11:44 amYes, Barb, they are quite pale but it works well for the butter and honey! I haven’t troed them with savory foods — but what a great idea!
Jeff the Chef
August 9, 2025 at 7:55 amThat sounds (and looks) delicious!
David Scott Allen
August 9, 2025 at 11:43 amThanks, Jeff!
Inger
August 9, 2025 at 9:50 amHow fun to have lots of exotic breads to chose from! Thanks for sharing this.
David Scott Allen
August 9, 2025 at 11:41 amEvery single morning — the Moroccans amaze me!
angiesrecipes
August 9, 2025 at 10:30 amThese look so beautifully done and they remind me of injera.
David Scott Allen
August 9, 2025 at 11:41 amThey are a bit thicker and much smaller than injera — and the taste is completely different. (Teff has such a distinctive flavor.) I love all the different breads of the world!
FEL!X
August 9, 2025 at 6:13 pmWhat nice holes thanks to yeast!
Here it is just breakfast time – would you please beam some to us?!
David Scott Allen
August 10, 2025 at 4:51 pmI truly wish I could, Felix! It would be fun to trade food across the internet
sherry
August 9, 2025 at 8:47 pmyep i had to say the same thing as Eha – these look like crumpets! But as you say, they are totally different. Love the plate they are sitting on!
cheers
sherry
David Scott Allen
August 10, 2025 at 4:53 pmIt’s fun how appearances can be deceiving! We love the plate, too. We actually bought it locally when we needed a large platter for a party we were attending. For a last minute purchase, it’s not bad!
2pots2cook
August 12, 2025 at 8:02 amAnd again, simple is the best!
David Scott Allen
August 12, 2025 at 2:46 pmHave you ever had them Davorka? They really are delightful.
Pauline McNee
August 13, 2025 at 6:40 pmWhat magnificent breakfasts you must have enjoyed in Morocco David, I’m so envious.
We don’t really eat crumpets in our home, but I would love to make these, and slather them with our butter and honey. Your presentation is perfect. on that beautiful plate and linen.
David Scott Allen
August 17, 2025 at 3:42 pmThank you so much, Pauline — we actually do enjoy crumpets but also these gems. These are much easier to make than crumpets! The linen was something we brought back from Tangier last time. I have never yet regretted any beautiful thing I have purchased on vacation.
Valentina
August 18, 2025 at 3:18 pmThey look so light! The perfect vehicle for so many delicious preserves. 🙂 ~Valentina
David Scott Allen
August 22, 2025 at 11:20 amThanks, Valentina — Ronit said they look light, too. And they are in a manner of speaking. Just more injera-like than crêpe-like.
Ronit Penso
August 18, 2025 at 4:43 pmThese look so light and fluffy. Serving them with butter and honey is such a great way to start the day! 🙂
David Scott Allen
August 22, 2025 at 11:19 amThey are light but more spongey like injera — but the flavor (with butter and honey) is fantastic.
Raymund
August 21, 2025 at 2:44 amBaghrir look absolutely delightful! I love how you captured their delicate, spongy texture and the perfect way they catch butter and honey. Reading this, I can almost taste that sweet Moroccan breakfast spread!
David Scott Allen
August 22, 2025 at 11:16 amThanks, Raymund. It is a fun bread to make when having overnight guests!
Mimi Rippee
November 8, 2025 at 12:48 pmWhy didn’t I comment on this recipe?!!!! I had Baghrir in Fes. And took a photo of them! And I read this blog post. Weird. I came back here because I want to put a link to your baghrir post. Funny thing, we took a cooking class at a private home in the Medina. After lunch, the ladies said they were bringing out dessert and we were all worried. But it was melon! And the most delicious melon I’ve ever had!!!
Cocoa & Lavender
November 16, 2025 at 11:45 amI know what you mean. Sometimes I comment on Facebook and think I’ve commented on the blog… It happens to me all the time.
What time of year were you in Morocco? We were there in May and had the absolute most incredible melons I’ve ever had. They look like cantaloupe on the outside, but we’re green inside. Unbelievable! I may have eaten a meal in a day. I think we had Baghrir every morning for the month that we were in Morocco. And I definitely did not complain!
Stephanie Zarpas
March 4, 2026 at 10:02 pmHi David — I’m planning to make these for my cookbook club this Sunday. Can I make them ahead and freeze them? — Stephanie
Stephanie Zarpas
March 4, 2026 at 10:05 pmForgot to mention — rather than our usual protocol of cooking from a particular author, our host requested Moroccan food from any author.
David Scott Allen
March 5, 2026 at 7:10 amHi Stephanie. What a great idea for a themed meal! I have refrigerated them but haven’t tried freezing them; I suspect you can. [I just went online and my suspicions are correct. Let them cool completely then put parchment between each when stacking.] Let me know!
Stephanie Zarpas
March 5, 2026 at 12:14 pmThank you, David, I will report back! — S. xo