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["Place the yeast in a small bowl & add a few tablespoons of the warm water. Whisk the two together well & set aside.", "Place all the dry ingredients in a bowl and mix together.", "Add the wet ingredients - including the yeast - to the dry, and whisk really well, making sure you break down any lumps. If you are concerned about lumps, try pouring the batter into a liquidizer & whizzing a few times.", "Once thoroughly combined, set aside for 30 minutes to allow the yeast to get to work.", "Lightly oil a heavy bottomed frying pan (cast iron works realy well). Heat the pan on a high heat. You won't get the 'million' holes unless your pan scorching hot! Sometimes, I cover the baghrir with a large glass lid which seems to help --", "Ladle a small amount of batter into the pan (I like them about 4"") & cook until the baghrir is dried out - any patches of wet batter have solidified - this means it is fully cooked - this will only take a few minutes, don't be tempted to flip them!", "Remove from the pan & place on a plate, then cover with foil to keep warm.", "Repeat with the rest of the batter until you have run out.", "Melt the butter & mix in the honey until you have a runny honey butter.", "Dip each baghrir quickly into the honey butter & serve. Alternatively, you could just spoon a little bit on to each baghrir."]
