* Some baghrir recipes involve baking powder, but I find it unnecessary, counter-productive even, resulting in large, moon surface-like bubbles. The yeast itself will do the bubbling job perfectly. * The extra protein in bread flour gives the pancakes more body and chewiness, which I think is paramount in a successful baghrir. But if you only have all-purpose, it will work, too, but just slightly less exciting. * The bubbles of baghrir should be small, densely populated and delicate. If you find your bubbles too large and scattered, it is usually a sign that the batter has over-proofed. You need to either reduce the rising time or the amount of yeast.