Khobz

Instructions

1. 1 Combine both flours, yeast, salt, sugar, sesame seeds, and anise seeds. Add olive oil and water, mix into dough.
2. 2 Knead vigorously for twelve minutes until dough is smooth, elastic, and slightly tacky but not sticky at all.
3. 3 Divide into two equal pieces. Shape each into a tight ball, then flatten into a disc about twenty centimeters wide.
4. 4 Place on cornmeal-dusted surface, prick tops with a fork in a pattern, cover and let rise for one hour fully.
5. 5 Preheat oven with baking stone to 220C. Slide loaves onto hot stone and bake twenty-five minutes until hollow-sounding.
6. 6 Cool on a wire rack five minutes before serving. Tear into pieces by hand rather than cutting with a knife.