Baghrir with Honey Butter

Step 1

Pour 1.5 cups flour into a large bowl, then add 0.5 teaspoon salt and 0.5 teaspoon yeast; whisk together until no lumps remain.

Step 2

Pour 1.5 cups warm water into the flour mixture slowly while whisking continuously until the batter is smooth and thick like pancake batter, about 1 minute.

Step 3

Stir in 1 tablespoon oil with a wooden spoon, then cover the bowl with a clean kitchen towel and let it rest at room temperature for 10 minutes until small bubbles appear across the surface.

Step 4

Heat a 10-inch non-stick skillet or griddle over medium heat, then lightly brush the surface with a thin layer of oil until it shimmers and slides when you tilt the pan, about 90 seconds.

Step 5

Ladle 0.5 cup batter into the center of the hot skillet and let it spread naturally without stirring; it should bubble immediately and create holes across the top, about 2 minutes.

Step 6

Using a thin spatula, lift one edge of the baghrir and peek underneath; when the bottom is golden-brown with darker specks, slide the spatula all the way underneath and flip it in one quick motion.

Step 7

Cook the second side for 1 minute until it is pale and firm to the touch, then slide the baghrir onto a warm plate.

Step 8

Repeat steps 4–7 with the remaining batter and remaining 1 tablespoon oil, cooking one baghrir at a time until all batter is used.

Step 9

Place the butter in a small bowl and set it in a warm place or microwave for 20 seconds until melted and pourable.

Step 10

Warm the honey in another small bowl by microwaving for 15 seconds or setting it in hot water for 1 minute until it flows freely.

Step 11

Stack or arrange the warm baghrir on a serving plate, then drizzle generously with melted butter and warm honey; sprinkle with fresh mint or a pinch of cinnamon if desired.