12 oz / 350 g plain wholemeal flour

sachet easy-blend yeast

teaspoon salt

1 tablespoon aniseeds

1 tablespoon Demerara sugar

2 tablespoon sunflower oil

approx. 6 fl oz / 175 ml warm water

extra sunflower oil


Mix the flour, yeast, salt, aniseeds and sugar in a large bowl, add the oil and combine well. Gradually add the water until a soft dough forms. Knead the dough, return it to the bowl, cover and leave in a warm place for 1 hour until risen. Knead the dough again, then divide it into 6 equal pieces. Roll each piece into a ball and arrange 5 of the balls in a circle on a greased baking sheet. Place the remaining ball in the centre and gently squeeze the dough together so that no gaps remain. Leave in a warm place for 30 minutes to rise, then brush the top with sunflower oil and bake in a preheated oven at 200C / 400F / Gas mark 6 for about 20 minutes until golden brown. Allow to cool on a wire rack before serving.


country : Algeria

course : bread


source : A Vegan Taste of North Africa / Linda Majzlik