Mix the flours, yeast, 1/2 tsp salt, the aniseed, 2 tbsp olive oil and 150ml lukewarm water in a bowl.
Work to a smooth dough, then cover and leave to rise in a warm place for 35 minutes, until doubled in size.
Knead the dough again on a floured surface and roll out on a sheet of baking paper to a 25 x 40cm rectangle. Pull the baking paper with the dough on top onto a baking tray.
Prick the dough several times with a fork. Leave to prove, covered, in a warm place for 25 minutes.
Meanwhile, peel the carrots and shave lengthways into fine strips with a vegetable peeler or mandolin.
Heat the remaining oil in a pan and fry the carrots briefly. Cover and cook for 8 minutes over a low heat then sprinkle with salt and coriander.
Bake the flatbread in a preheated oven at 240°C (220°C fan, gas 8) for 10-15 minutes.
Meanwhile, wash the wild garlic and shake dry. Reserve a few leaves, chop the rest and mix with the sour cream.
Finely grate the cheese.
Spread the hot flatbread with the wild garlic cream and cover with the carrot and cheese strips. Garnish with the remaining wild garlic leaves.