Sweet Provencal Flatbread With Anise Seeds

1. 1

   Mix all ingredients together in a bucket or mixing bowl, cover loosely and allow to rest at room temperature for 2 hours.

2. 2

   Refrigerate for up to two weeks, removing portions as needed for daily loaves.

3. 3

   The wet dough can be used at room temperature but is easier to handle when cold.

4. 4

   Cut off a pound of dough (about the size of a grapefruit) with a kitchen scissors or a serrated knife.

5. 5

   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.

6. 6

   Using your hands, a rolling pin, and enough dusting flour to prevent sticking, flatten the ball to a thickness of 1/4-inch.

7. 7

   Like pizza (1/8-inch thick dough), these dont need to rest after you roll them out.

8. 8

   Keeping your work surface well-dusted with flour, use a pizza cutter to make eight triangular flatbreads.

9. 9

   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.

10. 10

    Use a pastry brush to paint the triangles with water and sprinkle with anise seeds.

11. 11

    Slide them onto the pre-heated baking stone (or place the cookie sheet or silicone pad on the stone).

12. 12

    Pour 1 cup of tap water into the broiler tray and quickly close the oven door.

13. 13

    Bake for 15 to 20 minutes, until richly browned and firm.

* Per serving · 4 servings · Values may vary.