1 3/4 cups (265 g) unbleached all-purpose flour

1 tsp sugar

1 tsp instant dry yeast

1 tsp salt

1/2 tsp ground aniseed (optional)

3/4 cup (180 ml) warm water

1 tbsp (15 ml) olive oil

In a stand mixer fitted with the dough hook, or in a large bowl using a wooden spoon, combine the flour, sugar, yeast, salt and ground aniseed. Add the water and oil and combine until a soft ball forms. Knead the dough on a lightly floured surface or in the stand mixer for 5 minutes or until smooth.

Shape the dough into a ball and place in a lightly oiled bowl, turning to coat with the oil. Cover with plastic wrap and let rise in a warm place for 1 hour or until the dough doubles in volume.

In the bowl, stretch the dough and fold it onto itself once. Divide into 8 equal pieces. Shape each piece into a ball, then arrange the balls on a lightly oiled baking sheet, spacing them evenly. Cover with plastic wrap and let rise for 15 minutes.

On a lightly floured surface, using a rolling pin, roll out each piece of dough into a 6-inch (15 cm) disc.

Heat a lightly oiled, non-stick skillet over medium heat. When the skillet is hot, cook one disc at a time for 2 minutes. Flip and continue cooking for 1 minute or until the pita puffs up and lightly browns. Set aside on a wire rack. Wipe the skillet clean with a lightly oiled paper towel before cooking each pita.

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