This flatbread works well for dipping into hummus and other spicy Middle Eastern dips.
Heat oven to 375 degrees. Sprinkle semolina lightly over 2 large baking sheets; set aside. Combine yeast, sugar, and 1/8 cup warm water (about 110 degrees) in an electric mixer; let stand until foamy, about 3 minutes. Add 1/2 cup warm water, 1 tablespoon oil, flour, fennel, mustard, caraway, cumin, aniseed, and table salt. Using the dough hook, mix on low speed until dough is smooth, elastic, and satiny, about 5 minutes. Transfer to a lightly floured work surface and knead 4 or 5 times, forming dough into a ball.
Cut dough into 4 equal pieces and shape them into flattened circles; cover loosely with plastic wrap. Remove one and dust with flour. Roll it into a rectangle about 4 or 5 inches wide and as long as possible, 20 to 22 inches. The dough should be paper thin.
Cut sheet of dough in half; place halves on a prepared baking sheet. Repeat with another piece of dough and baking sheet.
Lightly brush rolled dough with about half the remaining 3/4 tablespoon olive oil and sprinkle with coarse salt. Bake until edges and bottoms are crisp and slightly golden, 15 to 16 minutes, switching the pans from top to bottom oven shelves halfway through the baking time. Immediately transfer flatbreads from the sheets to a rack to cool. Meanwhile, repeat the whole process, rolling and baking remaining dough.
Air-cushioned baking sheets or pans work best for this recipe; if you don't have them, reduce the baking time to thirteen to fourteen minutes.