In a bowl, mix the two flours. Make a well in the center and add the crumbled yeast and a little water. Dissolve the yeast with your hands, then start mixing in the flour and water with a spatula. Gradually add the remaining water and continue mixing.

When the dough is rough and shaggy, add the salt and anise seeds. Knead in the bowl, gathering any flour left on the sides. Transfer to a work surface and knead until you have a smooth, elastic ball that isn’t sticky.

Place the dough in a lightly oiled bowl, cover, and let rise for 2 hours (or until doubled in size). After rising, transfer to a floured work surface and divide into four equal pieces.

Roll out each piece into a thin circle, about 8 inches (20 cm) in diameter and no more than 1/16 inch (1 mm) thick. Use a round cutter to make the traditional hole in the center. Roll over the surface with a kruskavel (spiked rolling pin), or use a fork or pastry roller as an alternative.

Line a baking sheet with parchment paper and bake for 8 minutes (or until golden) in a preheated conventional oven at 465°F (240°C), placing the sheet in the center of the oven. Remove from the oven and let cool before serving.
Store in a bread bag for up to 15 days. If they lose their crispness over time, reheat in the oven for a few minutes at 300°F (150°C) to restore their crunch!