864- Whole Wheat Baghrir / فطائر البغرير بدقيق القمح الكامل
For the whole wheat baghrir:
200 grams (1 2/3 cups) whole wheat flour
50 grams (1/4 cup) fine semolina
1 teaspoon salt
1 teaspoon light brown sugar
1 tablespoon dry yeast
1 tablespoon baking powder
500 milliliters (4 cups) lukewarm water (more water to adjust the consistency if needed)
1- In a large bowl, add the whole wheat flour, fine semolina, light brown sugar, dry yeast, baking powder, and salt. Whisk to combine.
2- Add the water little by little while mixing until an homogeneous and smooth batter is obtained. If the flour used has a higher absorption rate, add more water to adjust the batter consistency.
3- Pour the baghrir mixture in a blender and blend for 3 minutes to make the batter smoother.
4- Pour the baghrir mixture in a large bowl, cover with plastic wrap, and place in a warm spot. Let it rest for 25 minutes until the batter rises.
5- Heat a non-stick flat pan over medium high heat. Mix the batter with a ladle. Reduce the heat to medium, pour small portions of the baghrir batter in the pan, and cook on one side for 1 minute until small holes start to form on the surface and the batter is no longer wet.
6- Place the cooked baghrir on a clean cloth, one next to the other. If still hot and stacked, the baghrir will stick to each other.
7- Serve the whole wheat baghrir warm with almond butter, honey, olive oil, or any other topping of your choice.