Anise flatbread

Ingredients

2 cups	Water, tepid
2 ½ tsp	Active dried yeast
3 cups	Flour, sieved twice (Main)
2 tsp	Salt
1 Tbsp	Aniseed (Main)
¼ cup	Polenta, (fine)
2 cups	Wholemeal flour
¼ cup	Olive oil, blended with the aniseed

Directions

1. In a mixing bowl, dissolve the yeast in the water. Stir in the first quantity of flour in three batches. Mix for 1 minute, cover for 1½hours.
2. Sprinkle over the salt and aniseed, then stir in the polenta and wholemeal flour.
3. Turn out on to the bench and knead for 10 minutes. Place into a greased bowl, cover and prove until doubled in size. Knock back, divide in half, roll into a ball and roll out to 25cm in diameter.
4. Place on to greased and dusted baking sheets, prove for 40 minutes then bake in a preheated 175C oven for 30 minutes.
5. Brush while warm with the aniseed olive oil and extra sea salt flakes.