Recipe by Rita~
Leavened flatbread with semolina and anise seed typically baked but I grilled for an outdoor party and it was fabulous. This goes along with any spicy thing you cook up in a tagine. Or serve with dips. Bake or grill.
Top Review by COOKGIRl
We all enjoyed this bread very much! That hint of anise seed was the perfect amount.
I grilled two loaves on a grill pan and baked two loaves. I liked the texture of the bread
better when grilled but most of the sesame seeds fell off when I pan grilled. Baking the
bread made them puffier but at least the sesame seeds stayed in place. I used part black sesame seeds, too for color contrast. Will make again! Reviewed for Veg Tag/June.
- 1 cup water
- 1 teaspoon olive oil
- 2 1⁄2 cups bread flour
- 3⁄4 cup semolina
- 1 teaspoon anise seed
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 1 teaspoon bread machine quick-acting active dry yeast
- olive oil, for brushing
- sesame seeds
Directions See How It's Made
- Place all the bread ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select dough cycle and start machine.
- At end of cycle take dough out and punch dough down and flatten into four circles; placing on a lightly floured surface; cover with oiled plastic wrap and rise for 30 minutes.
- Meanwhile preheat oven to 400 degrees or grill to high. Brush oil and sprinkle seeds.
- Prick surface with skewer. Bake for 20 minutes or place on grill lower flame and bake for 5 minutes flip and grill 5 more minutes. Flipping as needed and cooking till hallow when tapped.