Put the yeast and sugar in 1 cup warm water and let it proof.
In a bowl of a stand mixer, put sifted flour, semolina and salt. Mix with a spoon.
Add the yeast mixture and the 3 remaining cups of water.
Whisk everything for about 10 minutes.
Cover the bowl with plastic wrap and let rest for at least 20 minutes.
Prepare the pancake filling called Lehwel in Kabyle dialect.
Put olive oil in a saucepan over medium heat.
Add chopped onion and minced garlic.
Season with salt, pepper, ginger, turmeric, cumin and coriander.
Add paprika and tomato paste. You can add pepper flakes if you like spicy food.
Cook for about 2 minutes.
Add the diced tomatoes, cilantro and parsley.
Stir for 1 to 2 minutes then add about 1 cup hot water.
Let cook until the liquid evaporates.
Remove from heat and let cool.
Get back to the pancake batter.
Add 1 teaspoon baking powder to the batter and mix it really well.
Start cooking the pancakes or Thighrifine (or Baghrir).
Pour about a laddle of the batter in the center of the pan (it will spread but you can help spread it with the back of the laddle).
Once the pancake starts to bubble, cover it with a lid and let cook for about 3 minutes or until it’s completely dry. Check the bottom of the pancake if it is cooked.
Place it in a plate using a metal spatula.
You may need to clean the center of the pan by putting few drops of oil and clean with an old kitchen towel or paper towel.
Pour a laddle of batter in the center of the pan to cook the second pancake (you may need to reduce the heat then increase it as needed).
Spread the filling on the first cooked pancake.
Once the second pancake starts to bubble, place the first pancake with the filling on it.
Let cook uncovered for few minutes.
There is another way to stuff the pancakes.
Cook 1 pancake and set it aside.
Pour a ladle of batter in the pan and once the holes form and the pancake start to set but not coooked yet, spread the onion tomato filling or staffing on it.
Place the cooked pancake on top.
Let the stuffed pancake cook for few minutes.
Drizzle about 1 tablespoon (or more if you prefer) olive oil on the stuffed pancake in each side. Cut and enjoy.