This leavened flatbread is made with semolina and spiced with aniseed. It is the traditional accompaniment to tagine, a spicy Moroccan stew, but is equally good with salad, cheeses or dips. It can be served warm or cold.
Pour the water into the machine pan. Reverse the order in which you add the wet and dry ingredients if necessary. Add the flour, semolina and aniseed, covering the water. Place the salt and sugar in separate corners. Make an indent in the flour; add the yeast. Set the machine to the dough setting; use the basic dough setting if available.