5-6 c. bread flour
3 tbsp. sugar
2 tsp. salt
2 pkg. active dry yeast
2 c. water
1/4 c. oil or shortening

In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water and oil until very warm. Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 2 1/2 to 3 cups flour until dough pulls clean away from side of bowl.

On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until doubled. Punch down and rest 15 minutes.

Lightly sprinkle cookie sheets with about 2 teaspoons cornmeal. After allowing dough to rest, divide into 14 equal pieces; shape into balls. On lightly floured surface, roll each ball into 7 inch circle about 1/8 inch thick. Place circles 2 inches apart on cookie sheets. Cover; let rise about 30 minutes. Heat oven to 450 degrees. Bake 8-10 minutes or until edges are light golden brown. Cool; split and fill as desired. 14 pocket breads.