Moroccan Bagri

Moroccan Bagri

Ingredients:

** One and a half cup of flour

** One and a half cup of semolina

** 1 tablespoon of sugar

** 1 teaspoon of salt

** 1 teaspoon of baking powder

** East 2 teaspoons

** Heat four and a half cups of lukewarm water

Method:

★ First all the ingredients except water should be mixed well.

★ Pour warm water into the mixture little by little and make the mixture soft.

If you have a beater machine, knead the mixture for 30 seconds. If not, knead well with a wooden spoon or something else. Remember that this mixture should not be as thin as water and should not be too thick.

★ Now cover with a clean towel in a warm place for 20 to 30 minutes.

★ After 20/30 minutes notice if bubbles appear on that mixture? If bubbles are seen then you have to understand that your mixture is just right. If it doesn’t bubble, add a little more water and wait. Until the bubbles come.

★ Now heat a nonstick frying pan over low heat in the oven.

★ When hot, spread one tablespoon of the mixture in the center of a nonstick pan with a round hole spoon.

Wait a few minutes. When you see that there are many holes in the cake and the raw feeling is gone, gently remove it from the frying pan with a spatula.

Take it down and place it one by one in a clean towel. Do not place one on top of the other in hot conditions. You can put one on top of the other after cooling.

These can be kept at home and eaten for up to three days. You can have breakfast and tea in the morning and afternoon. You can mix it with honey, butter and meat.