Moroccan Ksra Recipe

• 7/8 cup Water
• 2¼ cups Bread Flour
• ¾ cup Semolina Flour
• 1 tsp Anise Seed
• 1½ tsp Salt
• ½ tsp White Sugar
• 2 tsp Active Dry Yeast
• 1 tbsp Olive Oil
• 1 tbsp Sesame Seeds (optional)

• Take a large mixing bowl and combine together bread flour, semolina flour, anise seed, salt, white sugar and yeast.
• Pour water and knead well to form dough.
• Divide the dough into 2 halves.
• Shape each half into a ball.
• Flatten each ball on a flat surface, to ¾ inch thickness.
• Grease a baking sheet lightly.
• Place the pressed dough halves on the baking sheet.
• Cover them with a towel and set aside for about 30 minutes, till they rise double in size.
• Preheat oven to 400°F (200°C).
• Brush the top of each loaf with olive oil.
• Sprinkle the loaves with sesame seeds and prick the tops several times, using a fork.
• Bake the loaves for about 20 to 25 minutes, till they turn golden and sound hollow when tapped.
• Remove and cool on wire racks.
• Serve warm or cool.