Khobz ( Moroccan Wholewheat Bread)

Moroccan bread is called khobz, and is characterized by a round, somewhat-flat shape and a slightly coarse texture. Although often referred to as flatbread, Moroccan bread is often a full inch thick when baked. The disc shape allows for lots of crust, which is ideal for dipping and scooping up tagines, salads and other Moroccan dishes.Khobz can be prepared with all purpose flour, semolina flour or else with whole wheat flour..This khobz i have prepared at home is one of the delicious, soft and healthy moroccan bread in which i have added a teaspoon of anise seeds and quarter cup of sesame seeds, which enhance the flavour and make out the bread to tasty...We enjoyed having this bread with our vegetable soup also with nutella spread for snacks...I enjoyed making this bread, since its really works out our fingers and palms to make out this bread too soft and smooth...This bread goes straight to IAVW-Moracco guest hosted by Lavi, event started by Vaishali,Madhuram's Low Fat Baking Event, also goes to Think Spice-Think Sesame seeds guest hosted by Pj, event started by Sunita and finally to Susan's Yeast Spotting...

2cups Whole wheat flour
1tsp Anise seeds
1/4cup Sesame seeds
1/2tsp Salt
1/2tsp Sugar
2tbsp Olive oil
1/2tbsp Dry active yeast
1+1/2cups Warm water

Mix together the flour, salt, anise seeds, sesame seeds,sugar, yeast with ur fingers, slowly add the warm water and olive oil, slowly turn the flour as dough, knead slowly for 15minutes until they turns very soft and smooth...Divide the dough as two equal dough...flatten the dough and keep in a warm place covered with a towel for 45 minutes..if you touch the surface the uncooked dough will comes back, now the dough is ready to bake...springle some flour over the baking tray and arrange the raised dough over the flour, poke the dough with fork..

Preheat the oven at 400F, arrange the baking tray in the middle of the oven and bake the bread for 30-40minutes..

Enjoy the freshly baked bread!