Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 cup of warm water with 1 teaspoon of active dry yeast and 1 teaspoon of sugar, allowing it to bloom for 5 minutes until foamy.

2. 2

   Add 2 cups of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of ground star anise, and 2 tablespoons of olive oil to the yeast mixture, then mix and knead the dough for 7-10 minutes until smooth and elastic.

3. 3

   Form the dough into a ball, lightly grease the bowl with a small amount of olive oil, place the dough back, cover with a clean cloth, and let it rise in a warm place for 60 minutes, or until doubled in size.

4. 4

   While the dough rises, prepare the Spiced Apricot Harissa Dip by combining 1/4 cup of harissa paste, 1/4 cup of chopped dried apricots, 1 tablespoon of honey, 1 tablespoon of lemon juice, 1/2 teaspoon of cumin powder, and 2 tablespoons of water in a small saucepan, then simmer for 5 minutes over medium heat, stirring occasionally, before letting it cool.

5. 5

   Preheat your tandoor oven to its highest setting (around 500-550°F or 260-290°C); if a tandoor is unavailable, use a pizza stone in a very hot conventional oven or a heavy cast-iron pan.

6. 6

   Punch down the risen dough, divide it into four equal portions, gently flatten each portion into a round disc about 6-8 inches in diameter, and sprinkle the tops with 1 tablespoon of sesame seeds.

7. 7

   Carefully place each dough disc directly onto the hot tandoor wall or preheated pizza stone/cast-iron pan, baking for 3-5 minutes per side until puffed and lightly charred.

8. 8

   Serve the warm Tandoor-Baked Moroccan Aniseed Khobz immediately with the prepared Spiced Apricot Harissa Dip.