Moroccan Bread with Sesame and Aniseed

For your Moroccan-inspired meals, make a loaf of kisra with the flavors of sesame and anise. This recipe is adapted from one by Paula Wolfert, an expert on the foods of Morocco. It is traditionally shaped and baked in thick, flattened discs like pita, but without the pocket, and the directions for baking it this way are given here. If it is baked on an earthenware griddle over an open fire, it is called khboz instead. Be sure to use a coarse grind of whole wheat flour, prefera