Masabeeb are breakfast pancakes from central Saudi Arabia and the Hejaz, also known in some areas as marasee or marahif. Yeasted whole-wheat batter is ladled onto a hot pan and cooked on one side only: as the bottom browns, small holes form and dry across the top. Drizzle with ghee and honey while hot; the holes soak them up.
Combine the two flours, yeast, sugar, and salt in a large bowl. Gradually add the warm water, whisking until no lumps remain. The batter should flow from the ladle in a thick ribbon. Cover and leave to rise in a warm place.
Heat a nonstick or cast-iron skillet over medium heat for 3 minutes. Wipe the surface with a paper towel dipped in oil to leave a thin film; there should be no puddles of oil in the pan.
Without stirring the risen batter, ladle 45 ml into the pan to form an 11 cm circle. Cook without flipping for 2–3 minutes. Lift it with a spatula when holes cover the top and it looks matte and dry, and the bottom is golden. Pour two pancakes at a time to cook 16 masabeeb. If the pan gets too hot, lower the heat or the bottom will burn before the top dries.
Arrange the masabeeb on a plate with the hole-covered side facing up. Melt the ghee and drizzle it over the pancakes, then add the honey and serve hot.
Before cooking, let the batter rise in a warm place for 45 minutes, until bubbles cover the surface and it has doubled in volume. Batter that has not risen will not form holes in the pan and will stay dense.
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