Beghrir and honey water


Preparation info

  • Difficulty


  • Makes about


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • cups (380 g) semolina flour
  • 1 cup (125 g) all-purpose flour
  • 2 teaspoons instant yeast
  • teaspoons baking powder
  • 1 tablespoon honey, plus ¼ cup(60 ml) or more for serving
  • cups (840 ml) warm water
  • 1 teaspoon salt


Morning or Evening

Put all the ingredients (add the salt last) in a blender and blend until just combined. Let stand until very bubbly and risen slightly, about 30 minutes, or, if you’re doing this in the morning, put the batter in the refrigerator until evening.


If the batter is in the fridge, take it out and let it sit at room temperature for 15 to 30 minutes. Stir the batter gently if it has separated. It should be very bubbly and light. Heat a large well-seasoned cast-iron or nonstick griddle (or use a skillet and make just one or two at a time) until a drop of water on the surface evaporates immediately. Ladle ¼-cup (60-ml) spoonfuls of batter onto the griddle and cook until the bottoms are deep golden and the tops are fully dry and riddled with holes, about 2 minutes; don’t flip them—cook on one side only. Use a thin metal spatula to transfer the beghrir to a platter in a single layer and repeat to make more. If there aren’t many holes in the surface, let the batter stand for a bit longer before making more.

In a small saucepan or microwave-safe cup, warm equal parts honey and water until they can easily be stirred together. Serve with the beghrir for dipping or drizzling.