Ingredients

1 package dry active yeast
1 1/4 cups warm water (not over 110 degrees)
2 3/4 cups unbleached all-purpose flour, plus additional for rolling
1/4 cup wholle wheat flour or coarse rye flour
2 teaspoons Kosher salt
2 teaspoons crushed fennel seed
Olive oil, for brushing breads

Directions

Combine the yeast and water in
the bowl of an electric mixer. Let it rest until frothy, about 15 minutes. Using the
paddle attachment, incorporate the flours into the yeast mixture. Beat in the salt and
fennel. Switch to the dough hook and knead for 5 to 7 minutes. Remove the dough and
place it into a lightly oiled bowl, turning to coat. Cover the dough with plastic and

allow it to rise until doubled, about 1 hour. Punch the dough down, cover, and let it
rise a second time until doubled, about 45 minutes.

Turn the risen dough out onto a work surface and divide it into 8 balls aproximately 3
ounces each. Place the balls on a floured cookie sheet, cover with a damp towel, and let
them rest for 20 minutes. On a lightly floured work surface roll the balls out, dusting
with flour as needed. Roll into 7-inch disks. Prepare a hot charcoal or stove top grill.
Lightly brush the disks with olive oil. Place the disks, oiled side down on the grill.
The breads will begin to rise almost immediately. When golden brown on 1 side, flip the
breads over, brush again and cook until brown. Remove from the grill and serve
warm.

Directions

VARIATIONS: Calzones: Place 2 to 3 tablespoons of a
mixture of freshly grated Parmesan and coarsely ground black pepper and fold over.

Pizzas: After turning top with a simple tomato sauce made with fresh basil and roasted
garlic. Yield: 3/4 cup