Moroccan semolina baghrir with honey and yogurt

Ingredients

For 1 serving

• Semolina50 g
• Active dry yeast1 g
• Baking powder2 g
• Reduced-fat milk100 ml
• Honey2 teaspoons
• Nonfat Greek yogurt100 g
• Almonds8 g

Contains: gluten, lactose, nuts,

Method

1. Warm the milk in a small pan over a low heat for 1 minute, until just lukewarm to the touch: if it is hot it kills the yeast.
2. Put the durum wheat semolina, dried yeast, baking powder, lukewarm milk and a splash of water in a blender and blend for 1 minute, until the batter is smooth and as runny as single cream.
3. Cover and leave to rest for 15 minutes, until the surface is full of small bubbles.
4. Meanwhile, toast the almonds in a dry small frying pan over a medium heat for 2–3 minutes, until fragrant, and chop them roughly.
5. Heat a non-stick frying pan over a medium heat without greasing it, pour in a small ladleful of batter and cook for 2–3 minutes on one side only, without flipping, until the surface is covered in holes and no longer glossy; carry on with the remaining batter and keep the baghrir under a tea towel.
6. Serve the baghrir with the honey, Greek yoghurt and chopped almonds.