1. Put the aniseed in the water and stir. Set aside for 2-3 minutes. In a large bowl or the mixer bowl, add the flour, semolina, yeast, and sugar, and mix. Add the salt, mix, and then add the tahini and ouzo. Mix. Pour in the strained water (keeping the aniseed aside). Knead until a soft dough forms. Cross the dough over itself and cover it. Let it rise for about 1 – 1 ½ hours.
2. Meanwhile, put the sesame seeds in a small pot and pour plenty of tap water over them to cover them well. Bring the water to a boil, lower the heat, and simmer for 4-5 minutes. Strain and rinse 2-3 times. Strain well so it drains completely. Spread a towel on a tray and spread the sesame seeds on top. Add the boiled aniseed and the black sesame seeds. Mix. Cover with the towel so the sesame seeds don't dry out.
3. Place the dough on your work surface and knead for 2-3 minutes. Divide it into 3 pieces. Take one piece at a time and shape it into a ball. Roll it out with a rolling pin into an oval shape, about 30-35 cm.
4. Dip one side into the sesame seed mixture. Press with your palm so the sesame seeds stick. Place it on your work surface and roll lightly with the rolling pin to ensure the sesame seeds adhere well. Line 2 baking sheets with non-stick parchment paper and place the lagana breads on them. Cover the trays with a kitchen towel and let the lagana breads rise in a warm place for 40 minutes.
5. Wet your fingers and make deep indentations all over the surface. Start from the center, pressing with 2 fingers from each hand (index and middle finger), resulting in 4 indentations per row, alternating one row above the center and one row below the center. Make indentations all the way to the edge of the lagana. Bake in a preheated oven at 180°C for 30 minutes. If you are baking 2 trays at once, swap their positions halfway through baking so they brown evenly. Place the lagana breads on a rack to cool.
