2 pkgs. active dry yeast or 1 yeast cake
1/3 c. water
1 tbsp. flour
2 tbsp. sugar
3 c. flour
1 c. water
1 tsp. salt

Sprinkle the yeast over water and add 1 tablespoon of flour and sugar. Stir and set aside to rise for about 10 minutes. Sift the 3 cups of flour with the salt. Add the yeast mixture. Knead adding one cup water gradually to make a stiff, but not dry, dough. Set in a warm place to rise until doubled in bulk. Punch the dough down. Divide into 6 to 8 round balls.

Place on a lightly floured surface. With a rolling pin, flatten into 1/4 inch thick circles. Cover with a kitchen towel and let it rise again for 15-25 minutes. Brush with milk. Heat the oven to 500 degrees for about 15 minutes. Place the bread on baking sheets and bake for 8 minutes until puffed up. Then turn over so the other side browns also. When the bread is a little cool, place them in plastic bags to soften. Excellent for sandwiches.