Masabeeb (Southern Saudi Pancakes)
Soft, holey southern pancakes of whole wheat and yeast, drenched in ghee and honey or eaten with broth.
- ⏱Time1 hr
- 📊DifficultyEasy
- 👥Serves4 people
- 🔥Per serving520 kcal
Ingredients for 4 people
- Whole wheat flour2 cups
- Flour1/2 cup
- Yeast1 tsp
- Sugar1 tsp
- Water2 cups, warm
- Salta pinch
- Ghee3 tbsp
- Honeyto taste
Optional extras
- Eggs1
- Date syrupinstead of honey
Nutrition per serving
- Calories
- 520
- Protein
- 16 g
- Carbs
- 90 g
- Fat
- 14 g
Approximate values; they vary with the exact ingredients you use.
Method
In a large bowl, mix the 2 cups whole-wheat flour and 1/2 cup flour with 1 tsp yeast, 1 tsp sugar and the pinch of salt.
Gradually add the 2 cups warm water while whisking, plus the egg if you have one, until you get a thick, pourable, lump-free batter.
Cover the bowl and leave in a warm place for 40 minutes until it rises slightly and bubbles appear on the surface.
Stir the batter gently, and heat a griddle or non-stick pan over medium heat for 3 minutes until well heated.
Pour a ladleful of batter into the centre and let it spread by itself into a thick round.
Cook without flipping for 2–3 minutes until the top is covered in holes and dry and the underside is browned.
Remove it and repeat with the rest of the batter, stacking the masabeeb on a covered plate to keep them hot.
Melt the 3 tbsp ghee, pour it over the masabeeb, drizzle with honey or date syrup if you have it, and serve hot.
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