Anise Seed Flatbreads Recipes

Steps:

• Make dough:
• Pulse oats in a food processor until coarsely ground. Add flour, baking powder and soda, sugar, and 1/2 teaspoon salt, then pulse to mix well. Add butter and pulse until mixture resembles coarse meal. Add buttermilk and pulse until dough just forms a ball. Divide dough into quarters and cover with a kitchen towel.
• Preheat oven to 350°F.
• Form flatbreads:
• Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 10 1/2- by 8 1/2-inch rectangle. Brush lightly with beaten egg and sprinkle evenly with 1/2 teaspoon salt and 1 teaspoon anise seeds. Gently roll pin lightly over seeds to help them adhere.
• Trim dough (to a 10- by 8-inch rectangle) with a fluted pastry wheel or sharp knife. Cut lengthwise in half, then crosswise into sixths for a total of 12 strips (4 by 1 2/3 inches). Arrange strips 1/2inch apart on a buttered baking sheet and make more in same manner, using another buttered baking sheet for last 2 batches.
• Bake flatbreads:
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until glaze is golden brown and flatbreads are crisp, 15 to 20 minutes total. Transfer to racks to cool.

Steps:

• Mix all ingredients together in a bucket or mixing bowl, cover loosely and allow to rest at room temperature for 2 hours.
• Refrigerate for up to two weeks, removing portions as needed for daily loaves. The wet dough can be used at room temperature but is easier to handle when cold.
• Cut off a pound of dough (about the size of a grapefruit) with a kitchen scissors or a serrated knife.
• 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.
• Using your hands, a rolling pin, and enough dusting flour to prevent sticking, flatten the ball to a thickness of 1/4-inch.
• Like pizza (1/8-inch thick dough), these don't need to rest after you roll them out. Keeping your work surface well-dusted with flour, use a pizza cutter to make eight triangular flatbreads.
• 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.
• Use a pastry brush to paint the triangles with water and sprinkle with anise seeds.
• Slide them onto the pre-heated baking stone (or place the cookie sheet or silicone pad on the stone). Pour 1 cup of tap water into the broiler tray and quickly close the oven door.
• Bake for 15 to 20 minutes, until richly browned and firm.

Steps:

• Pour the milk into a pan, and heat just until bubbles form around the edge of the pan. Remove from heat and cool to lukewarm (110 degrees F/45 degrees C).
• Dissolve yeast in 1 cup lukewarm (110 degrees F/45 degrees C) water. Allow to rest 5 minutes.
• Beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. Stir in the milk and yeast mixture. Gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). Add more flour if needed. Cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
• Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inch thick. Cut dough into 8x1 inch strips. Twist each strip into a simple knot, and place on prepared baking sheet. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour 1 quart water into a pan and bring to a boil over high heat. Dip each roll quickly into the boiling water, and return to baking sheet.
• Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.

Steps:

• Mix bread flour, spelt flour, brown sugar, sesame seeds, quinoa, sunflower seeds, millet, oats, and flax seeds together in a bowl.
• Combine milk and oil in the bread pan of a bread machine; add flour mixture. Make a well in the center of the flour mixture; pour in yeast. Knead dough according to manufacturer's instructions.
• Turn out dough on a floured work surface. Punch down and separate into 16 pieces. Flatten into 5-inch diameter flatbreads.
• Place flatbreads on 2 baking sheets; cover with plastic wrap. Let sit in a warm place until risen, about 1 hour. Remove plastic wrap.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly; slice in half.

Steps:

• In a large bowl, beat the sugar, honey and oil. Combine the flour, baking soda and salt; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in aniseed. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.