1 c. lukewarm water (105 to 115 degrees)
1 pkg. active dry yeast
1 tbsp. sugar
1 tsp. each salt and oil
About 2 3/4 c. flour

Mix water, yeast and sugar; let stand 5 minutes or until bubbly. Stir in salt and oil. Gradually add 2 cups flour. Turn out on lightly floured surface; knead until smooth an elastic. Place on lightly greased bowl; turn to grease top. Cover and let rise about 1 hour, or until doubles. Cut in 8 equal pieces. Roll each in ball, then flatten with fingers to 4 inch round; let rest 5 to 10 minutes. Roll each into 6 inch round about 1/4 inch thick. Place on heavily floured waxed paper or board. Cover with waxed paper and light towel. Let rise 30 minutes or until rounds look smooth and slightly raised.

Place large heavy baking sheet in middle of lowest oven rack. Preheat oven 20 minutes at 500 degrees. Transfer risen rounds floured side down. Bake 4 to 5 minutes or until bread balloons and is lightly browned. Remove from oven. Place on waxed paper and cover with waxed paper and towel.