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1
Dissolve the yeast in 3/4 cup of the warm water and add a pinch of sugar.
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2
Leave for 10 minutes, until it froths.
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3
In a large bowl, mix the semolina and flour, add the oil and salt, and mix well.
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4
Beat the whole eggs lightly with the aniseed and sesame, and blend into the flour mixture.
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5
Add the yeast mixture and work it in well with your hand.
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6
Then add the remaining water, working it in gradually, adding just enough to have a ball of dough that holds together.
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7
(You may need to add more water, but the dough must not be too wet.)
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8
Knead the dough vigorously in the bowl or on a board for 10 minutes, until smooth and elastic.
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9
Pour a little oil in the bottom of the bowl and roll the dough in it to grease it all over.
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10
Cover the bowl with plastic wrap, and leave in a warm place for 2 hours, until doubled in bulk.
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11
Punch the dough down and divide in 2.
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12
Knead each piece for a minute and roll into a ball.
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13
Flatten each ball into a round about 9 inches in diameter and 3/4 inch thick, and place on baking sheets that have been oiled and lightly dusted with cornmeal or semolina.
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14
Brush the tops with egg yolk mixed with 1 tablespoon water.
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15
Leave uncovered at room temperature for 3045 minutes to rise again.
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16
Bake in a preheated 400F oven for 30 minutes, until it is brown and sounds hollow when you tap the bottom.
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17
An Algerian version adds the zest of 1 orange or 2 teaspoons dried ground orange zest.
