Warm the milk and dissolve the yeast in it. Let sit for 5 min. at room temperature.
In a salad bowl, pour the flour, brown sugar and ground star anise, mix with a whisk. Form a well in the center.
Pour in the diluted yeast, orange blossom water and olive oil. In the center.
Knead the dough for 5 min. until you obtain a homogeneous ball.
Flatten the dough with your hands to form a round/oval pancake about 1 cm thick.
Place the Gibassier on a baking sheet covered with parchment paper. Incise the Gibassier with a sharp knife to form 5 “petals”.
Bake the pancake for 25/30 min. (oven preheated to 180°C). When the Gibassier is golden brown, remove it from the oven and let it cool before eating.