North African Semolina Pancakes (Baghrir)

In a large bowl, combine the fine semolina flour, all-purpose flour, active dry yeast, granulated sugar, salt, and baking powder. Whisk well to combine all dry ingredients.

Gradually add the warm water to the dry ingredients while whisking continuously to prevent lumps. Continue whisking until you have a smooth, thin batter.

Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for 15-20 minutes. The batter should become slightly bubbly on top.

Heat a non-stick pan or griddle over medium-low heat. Do not grease the pan for the first pancake; subsequent pancakes may need a very light wipe with oil if sticking occurs.

Pour about 1/4 cup of batter onto the hot pan, tilting the pan to spread it into a thin, round pancake. Do not flip the pancake.

Cook for 2-3 minutes, or until the surface is covered with small holes and the edges are set and dry. The top should not be browned.

Remove the cooked pancake from the pan and place it on a clean kitchen towel. Cover with another towel to keep it warm and soft while you cook the remaining batter.

Serve the warm Baghrir immediately with melted butter and honey drizzled generously over them.