Add the warm water to a blender and sprinkle the yeast overtop. Let sit for 5 minutes.

While the yeast is resting, whisk together the semolina flour, all-purpose flour, sugar, and salt.

After the yeast has begun to bubble, add the flour mixture to the blender and use the ‘pulse’ setting until the ingredients are fully combined and the batter is smooth.

Add the baking powder and blend on low speed for 20-25 seconds.

Once blended, let sit for 20 minutes.

Prepare for cooking by lining a plate with paper towels and heating a non-stick skillet over medium heat.

By the time the 20 minutes is complete, the batter should have risen slightly in the blender. Lightly stir the batter to mix.

Spoon about ¼ cup of the batter into the center of the skillet. It should begin to bubble almost immediately.

Cook until the batter is cooked through and there is no more raw batter visible (about 1-2 minutes).

Use a spatula to remove the baghrir from the skillet and place it on the prepared plate to cool. Do not flip the baghrir - they are only cooked on one side. Avoid stacking the baghrir on top of each other while they are still hot as they may stick together.

Serve warm.