Ksra is a Moroccan Anise Flatbread served usually as a midday meal. It is very similar to Indian Naan in texture except a little thicker and is eaten along with some stew. There are variations in the amount and type of ingredients used but the basic remains with wheat,semolina,all purpose flour and anise. Some make with barley too.
I have used wheat flour extensively reducing all purpose flour for the obvious reason of more nutrition and less fat. But you can increase all purpose flour and decrease wheat depending on your preference.
Put the water in a large bowl and add the yeast. Stir to dissolve well and then add the whole wheat and semoline.Mix well into a smooth batter and cover it up for 1 hour.
Add the anise seeds and salt and then all purpose flour. Turn it out into a well floured surface and knead the dough well. The dough should be somewhat soft and moist but not v sticky.
Cover the dough with a plastic wrap for another 1-2 hrs or until doubled in size.
Knead the dough for some more time in a floured surface and then shape them into flatbreads.
Bake till golden brown about 20-25min and you are done. Serve it with some gravy side dish and feel the Moroccan taste :) But make sure to eat it warm since it tends to harden with time. You can always reheat and make it soft but nothing beats the taste of bread fresh out of the Oven !