Blend the Batter: Combine the semolina, flour, sugar, salt, baking powder, and yeast in a blender. Gradually add the warm water while blending, until the batter is smooth and somewhat runny. The consistency is crucial; it should be thinner than traditional pancake batter but not as thin as crepe batter.

Fermentation: Let the batter rest for 20-30 minutes at room temperature to activate the yeast, which will create the bubbles and holes during cooking.

Cook: Heat a non-stick skillet or a crepe pan over medium heat. Lightly grease it with butter or oil. Pour a ladleful of batter into the center of the pan, allowing it to spread naturally into a circle. Cook until you see the surface covered with holes and the edges look set, about 2-3 minutes. There is no need to flip baghrir; they cook through from one side.

Serve: Stack the cooked baghrir on a plate. Serve warm with your choice of toppings. A traditional choice is a mixture of melted butter and honey, but feel free to experiment with jam, Nutella, or savory options like cooked mushrooms and crème fraîche.