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.
- Ready In:
- 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
- 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.
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We all enjoyed this bread very much! That hint of anise seed was the perfect amount. <br/>I grilled two loaves on a grill pan and baked two loaves. I liked the texture of the bread<br/>better when grilled but most of the sesame seeds fell off when I pan grilled. Baking the<br/>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.
Delicious served hot with Recipe #112229. I used 3/4 cup white and 1-3/4 cup wholemeal bread flours, increased the sugar and oil to 1 tbsp, and sprinkled flax-seeds on top because I didn't have any sesame seed. Since I used wholemeal flour I needed to add almost 1/2 cup more water but of course that is not a fault with the recipe, but I would have preferred if there were better baking instructions. I baked mine at 200ÂºC/400ÂºF for 20 mins on the top shelf of a fan oven and then turned the breads over and cooked for 5 mins longer.
Fabulous bread! I served this with Tzipporah's Moroccan Chicken, Saffron Scallion Couscous, Greek Tomato Salad, and an Australian Shiraz. The flavor of the sesame and anise was wonderful. This bread is nicely firm and crisp- wonderful to accompany a meal, but not soft enough to use for Gyros or other sandwiches made on flat bread. I did use a pastry wheel to score the bread and it worked great. I thought all the recipes worked great together and I am keeping this dinner on a menu (Tzipporah's Tangier Treat), to serve again and again. Made for PAC Spring 2008. L~S