Preparation:
Makes 2 large rounds
An Arab cook would mix together the flours, then make a well in the center and add the water with the yeast dissolved in it, but we find it easier to follow our usual method of dissolving the yeast in the warm water in a large bowl. Stir in the salt, olive oil, aniseed, sesame seeds, wheat and rye flour, and enough of the semolina until the dough becomes hard to stir.
Turn the dough out and let rest while you wash out the bowl. Knead the dough, adding more semolina - as much as it will incorporate; you want a stiffer-than-usual dough. When you have kneaded for about 10 minutes, divide the dough in half. Take one half in your hand and swirl it around the cleaned bowl until you have a cone shape, then plop the dough down on an oiled baking sheet or a round earthenware dish. Repeat with remaining dough and let the loaves rise, uncovered, for 30 minutes.
Using the tines of a fork, prick the dough around the sides in four places (this helps to make the dough swell dome-shaped only in the center). Bake in a preheated 400 F oven for 10 minutes, then reduce the heat to 325 F and bake another 35 minutes. Remove and cool on racks. |
