How to Make Moroccan Everyday Bread

Mix in a large bowl the yeast, sugar and warm water. Let stand for the yeast to start "flowering" and bubbling, about five minutes.
Then add to the bowl, all-purpose flour, salt, anise seeds and fennel seeds.
Mix by hand or with the dough hook of a stand mixer set to low, trickling in warm water (about 1 cup) until combined.
On low speed, or by hand, knead the dough for another 8 minutes, until it is soft and smooth.
Prepare a baking sheet by greasing it lightly and sprinkling some corn meal on it.
Shape the dough into a ball and transfer to a lightly greased surface.
Pat out the dough to a disc about 1/2-inch thick.
Pick up carefully with both hands and transfer to the baking sheet.
With a very sharp knife, score a star or sunburst pattern in the centre of the loaf.
Cover the loaf with a kitchen towel and allow it to rise in a warm place until doubled in height, around 1 hour.
Preheat the oven to 400 degrees.
Now pierce the loaf on both sides with a fork, and place in the hot oven.
Bake 25-30 minutes or until the top has browned and the loaf sounds hollow when tapped on the bottom.
Cool on a rack. Cut into wedges and serve.
Recipe courtesy: Holy Cow Vegan

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