Cheese and anise bread (feteer falahi bjebneh)

Mix the filling ingredients in a bowl , set asideIn a ¼ cup of warm water dissolve the yeast and sugar and wait for the yeast to bubble (this is called proofing the yeast, if the yeast does not bubble and foam, it has gone bad and you need to buy a new one)Add the salt to the flour, whisk to combine, add the yeast/water mixture and start kneading adding water gradually till you get a soft sticky dough consistency (I needed 2 cups of water but the amount varies with the type of flour)Knead the dough for 5-7 minutes, allow to rest , covered in a warm place for half an hourIn a bowl add the vegetable oil and olive oil and keep it next to your working area.Wet your hands with a little oil and cut the dough into 8 balls , brush each ball in the oil mixture and allow to rest for another 10-15 minutesBrush a pan or your working surface with a little oil, start with the first dough ball you cut and spread it into a circle roughly 25 cm or 10 inches in diameterBrush the top with a little oil then fold one-third of the circle onto the middle third of it (as you can see in the picture)Spread your filling onto the folded part of the dough then fold the other third over the filling (the dough should now look like a rectangle)Fold one-third of the rectangle over the middle third, cover it with your filling of choice.Fold the other third over your filling (now you should have a square dough)Allow this one to rest while you start working on the next one.Once you have stuffed and folded all the dough balls, go back to the first square and brush it with oil and spread it into a larger square using a rolling-pin or your hands. Then do the same with the rest of your squares.Note: The larger and thinner you spread the filled dough, the more crispy the final bread will be. If you would rather have a soft and chewy bread, don’t spread the filled dough squares too muchTransfer the dough to a baking sheet that you have brushed with oil and sprinkle them with anise.Bake on the middle rack of a preheated oven (270 C or the highest temperature your oven will go)Once the bottom is golden brown, turn on the broiler till the tops are golden brown too.Don’t leave this bread unattended, it browns quickly because it is thinAllow the bread to cool on a wire rack for 7-10 minutes and then cover with a clean dry cloth to keep it from becoming dry.