Per la pastella:

• 250 g of Molino Pasini durum wheat semolina
• 50 g of Molino Pasini organic flour
• 575 g of hot water (40°C)
• 3 g of instant brewer's yeast (1/2 generous teaspoon) (*)
• a pinch of salt

Per servire:

• soft or melted butter
• honey or jam to taste

Combine all the ingredients for the batter in the blender jug ​​and blend until the mixture is perfectly smooth and free of lumps. Transfer to a large container, cover and leave to ferment for about an hour and a half (in winter this will take longer) or until the batter is noticeably risen and puffy. Mix briefly and delicately with a spatula and leave to rest for a few minutes. In the meantime, heat a non-stick pan well and pour a small amount of batter into it. During cooking, many small holes will form on the surface. As soon as the surface is dry and the underside is well browned, remove the baghrir from the pan, using a spatula, and proceed in the same way until all the batter is used up. Baghrir should never be turned during cooking. Serve warm or cold with butter and honey or jam of your choice.

(*) If you want to prepare the batter the night before, it will be sufficient to use half of the yeast and leave the batter to ferment in the refrigerator overnight.

Photography and recipe by Jessica Leone .