Add <quantity>1<unit>tsp</unit></quantity> of fennel seeds and <quantity>1<unit>tsp</unit></quantity> of cumin seeds to a mortar and pestle

Add <quantity>1<unit>tsp</unit></quantity> of anise seeds and <quantity>1<unit>tsp</unit></quantity> of coriander seeds to a mortar and pestle. Grind the spices until you obtain a rough powder

Add <quantity>1<unit>kg</unit></quantity> of all-purpose flour and the ground spices to a stand mixer bowl

Add <quantity>1<unit>tbsp</unit></quantity> of salt and <quantity>50<unit>ml</unit></quantity> of olive oil

Add <quantity>20<unit>g</unit></quantity> of fresh yeast and <quantity>650<unit>ml</unit></quantity> of water

Mix all the ingredients with the hook attachment for 3m on medium-low speed until the dough comes together

Increase the speed to medium and knead for 2m to develop structure

Increase the speed to medium-high and knead for 2m to develop structure

Transfer the dough to a large bowl. Cover with cling film and place it in the refrigerator for 1h to hydrate

Divide the dough into <quantity>200<unit>g</unit></quantity> pieces and roll them into balls. Cover with a kitchen towel and let it rest at room temperature for 20m to proof

Roll the dough with a rolling pin into a round flat shape about <quantity>½<unit>cm</unit></quantity> thick

Cover and let the dough rise for 1h at room temperature

Prepare a charcoal grill

Grill the pita until puffed and deep in color. Flip and brush the top with olive oil. If you can't grill, use the same process in a grill pan or heavy-bottomed pan over medium-high heat. The grilled pita bread is ready

Enjoy this warm with your favorite dip, as a sandwich or an accompaniment to a light lunch!