Prep 2 hrs
Cook 15 mins
A friend of mine posted a link to this on her Face Book page. Posting here for safe keeping. From the Verdant Eats blog. http://verdanteats.wordpress.com/ The recipe originally comes from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoey Francois
- 2 1⁄4 cups lukewarm water
- 1⁄2 cup orange juice
- 1⁄4 cup olive oil
- 1 1⁄2 tablespoons granulated yeast (2 packets)
- 1 1⁄2 tablespoons salt
- 1 tablespoon whole anise seed (for the dough, plus more for topping)
- 1⁄3 cup sugar
- zest from half an orange, removed with a microzester
- 6 1⁄2 cups unbleached all-purpose flour (can swap out 1 to 2 cups whole wheat or rye)
- flour, for dusting
- water, to paint on top crust
- Mix all ingredients together in a bucket or mixing bowl, cover loosely and allow to rest at room temperature for 2 hours.
- Refrigerate for up to two weeks, removing portions as needed for daily loaves. The wet dough can be used at room temperature but is easier to handle when cold.
- Cut off a pound of dough (about the size of a grapefruit) with a kitchen scissors or a serrated knife.
- Gently form a smooth ball by generously dusting the ball with flour and stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- Using your hands, a rolling pin, and enough dusting flour to prevent sticking, flatten the ball to a thickness of 1/4-inch.
- Like pizza (1/8-inch thick dough), these don’t need to rest after you roll them out. Keeping your work surface well-dusted with flour, use a pizza cutter to make eight triangular flatbreads.
- Using a spatula or your fingers, lift the triangles onto a greased cookie sheet, a silicone mat, or a pizza peel well-dusted with flour or covered with parchment paper.
- Use a pastry brush to paint the triangles with water and sprinkle with anise seeds.
- Slide them onto the pre-heated baking stone (or place the cookie sheet or silicone pad on the stone). Pour 1 cup of tap water into the broiler tray and quickly close the oven door.
- Bake for 15 to 20 minutes, until richly browned and firm.