Mix the flour, semolina, salt, sugar and baking powder in a mixing bowl.

Measure just over 3 cups of lukewarm water in a blender then add the yeast and process on low speed to blend.

Gradually add the dry ingredients a little at a time.

Increase the processing speed and blend for a full minute, or until very smooth and creamy.

The batter should be rather thin, about the same consistency as when making pancakes.

Pour the batter into a bowl. Cover with some cling film or a plastic bag and leave to rest for about 10 minutes or slightly longer. (You know when its done when the top of the batter turns light and a bit frothy)

Heat a small non-stick pan over a medium heat. Stir the batter, and use a soup serving spoon to pour the batter slowly into the center of the hot pan.  The batter will spread evenly into a circle. (Do not swirl the pan or the spoon over the mix as you would for a pancake; the batter should spread itself.) You can make the baghrir as large as you like.

The bubbles should appear on the surface of the baghrir as it cooks. Don't flip it over, as it only gets cooked from the bottom side.

Cook for about two minutes, or until the baghrir doesn't appear wet anywhere on the surface. (It should lighten in color & feel spongy, but not sticky or gooey when you touch it lightly with your finger.)

Transfer the baghrir to cool in a single layer on a clean kitchen towel. Only once they're cool, they can be stacked without sticking.

Repeat the above process with the remaining batter and serve plain with toppings on the side, or dip the pancakes in the suggested hot syrup.

(Leftover baghrir are best stored in the freezer, with either a plastic bag layer, cling film or wax paper between each one.)