1 pkg. dry active yeast
1/4 c. warm water (110 degrees)
1 1/4 c. milk
2 tbsp. sugar
1 1/2 tsp. salt
3 tbsp. oil
6 to 7 c. flour

Heat milk until very warm and add salt, sugar and oil. Stir until sugar dissolves, cool to 98 degrees.

Next dissolve yeast in warm water, add to milk mixture, stir. Add 2 cups of the flour and mix well. Add remaining flour until forms a soft dough and knead for 5 minutes. Let dough rest 10 minutes when kneading is completed.

Roll out dough 1/2 inch thick on cornmeal/floured surface. Cut in large circles (with large-mouth sized glass for example). Cover, let rise until doubled. Bake about 7 to 10 minutes, at 340 degrees, on each side in a greased electric skillet. Cool and enjoy.