1 tbsp. dry yeast
1 1/4 c. warm water
1 tsp. salt
3 to 3 1/2 c. flour

Dissolve yeast in water for 5 minutes. Stir in salt and flour until ball forms and leaves sides of bowl. Add more flour if necessary. Knead until smooth on floured board. Divide dough into 8 balls.

Roll each ball with rolling pin into 5 inch circles and 1/4 inch thick. Place on lightly floured wax paper. Let rise for 45 minutes. Bake at 450 degrees for 5 to 10 minutes on greased cookie sheet. T urn bread over halfway through baking time. Remove from oven, stack and cover with dish towel until steam escapes. While still hot, put in plastic bags to keep moist, leaving end open. Store bread in refrigerator.