Semolinapancakes Recipes

MOROCCAN PANCAKES (BAGHRIR)

Steps:

• In your blender, combine water, yeast, flour, semolina and salt, pulse until everything mixes well together.
• Add the Baking powder and mix again.
• Place in a container and cover to rise, will take approximately 30 minutes.
• After 30 minutes, the batter should be thin and not thick as the usual pancakes.*
• Heat an 8" skillet over medium heat, pour about 1/2 cup of the batter into the skillet. Batter should spread to the edges of the skillet, if not then thin it with more water . see notes for clarification.
• Small holes should appear all over the surface, continue cooking until no obvious uncooked surface appears. Took me 2 minutes to be completely cooked.**
• Let them cool down a bit before serving.
• Serving suggestions: Traditionally, these are enjoyed with butter and honey. Also for a savory twist, sometimes can be rolled over olive oil and hard boiled eggs( cut into small pieces. Practically, this can be enjoyed with your favorite syrup.
• Enjoy!!

MOROCCAN SEMOLINA BREAD - KHOBZ DYAL SMIDA

Steps:

• Gather the ingredients.
• Prepare two baking sheets either by oiling the centers or by dusting the pans with coarse semolina.
• In a large bowl combine the fine semolina or durum flour, all-purpose flour, salt, and sugar in a bowl. Make a large well in the center of the flour mixture, and add the yeast.
• Add the oil and 1 1/2 cups warm water to the well, mixing to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.
• Turn the dough out onto a floured surface and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 5 to 10 minutes, or until the dough is very smooth and elastic.
• Divide the dough in half and shape each portion into a smooth circular mound. Roll the mounds in some coarse or fine semolina, pressing the grains gently into the surface of the dough.
• Place the dough on the prepared pans and cover with a towel. Allow the dough to rest for 10 minutes.
• After the dough has rested, use the palm of your hand to flatten the dough into large, flat rounds about 1/4" thick.
• Cover the loaves with a towel, and leave to rise about one hour or longer, until the dough springs back when pressed lightly with a finger.
• Pre heat an oven to 435 F/225 C. Poke the dough with a fork in several places to create steam vents. Bake the bread for about 20 minutes - rotate the pans about halfway through the baking time - or until the loaves are nicely colored and sound hollow when tapped.
• Transfer the bread to a rack or towel-lined basket to cool. Moroccan bread will keep only a day at room temperature, so plan to freeze leftovers. Thaw at room temperature, then reheat in the oven for just-baked freshness.

SEMOLINA PANCAKES

Steps:

• Warm a pan with standing oil over as high a heat you can without burning oil.
• In bowl mix well (a fork works) Semolina, eggs, water, honey, baking soda and cinnamon in bowl. It will be pretty liquid. Don't fear, Semolina thickens as it cooks.
• Pour small amount for small cakes or large amounts for large cakes.
• Once you can get your spatula under the cake without crumbling then it is safe to flip.