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1
Mix all ingredients together in a bucket or mixing bowl, cover loosely and allow to rest at room temperature for 2 hours.
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2
Refrigerate for up to two weeks, removing portions as needed for daily loaves.
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3
The wet dough can be used at room temperature but is easier to handle when cold.
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4
Cut off a pound of dough (about the size of a grapefruit) with a kitchen scissors or a serrated knife.
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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.
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6
Using your hands, a rolling pin, and enough dusting flour to prevent sticking, flatten the ball to a thickness of 1/4-inch.
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7
Like pizza (1/8-inch thick dough), these dont need to rest after you roll them out.
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8
Keeping your work surface well-dusted with flour, use a pizza cutter to make eight triangular flatbreads.
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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.
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10
Use a pastry brush to paint the triangles with water and sprinkle with anise seeds.
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11
Slide them onto the pre-heated baking stone (or place the cookie sheet or silicone pad on the stone).
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12
Pour 1 cup of tap water into the broiler tray and quickly close the oven door.
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13
Bake for 15 to 20 minutes, until richly browned and firm.
