In a bowl of a stand mixer, put semolina, salt, flour, sugar and yeast.
Add 2 cups warm water and mix on low for 2 minutes.
Add the remaining water (2cups) gradually while whisking.
Increase the speed of the stand mixer and whisk for about 5 minutes. The batter should be runny.
Cover the bowl with plastic wrap and kitchen towel.
Let rest for at least 30 minutes or until the bubbles form on the surface. The more the batter rest, the better is the Baghrir.
Mix the batter with a wooden spoon.
Place a cast iron skillet over medium heat or a non stick pan.
Spray the skillet with little olive oil and wipe it with paper towel.
Take about a small ladle of the batter and pour it in the center of the pan. The batter should spread easily but you can help it spread by moving the pan horizontally( make small vibrations).
Reduce the heat to medium low.
Let the pancake or Baghrir cook. You will notice tiny holes form on all the surface, that’s how you know that your Baghrir is successful.
Baghrir is cooked on one side only, once the surface with holes is dried out, remove with a spatula.
You can make the small Baghrir(using 1/4 cup) in batches.
Place the Baghrir on a kitchen towel, single layered for few minutes before stacking them.
Serve with butter, honey, a mix of butter and honey or drizzle with olive oil.