2 tbsp. salt
1/2 c. Carnation instant dry milk
6. lukewarm water
2 pkg. dry yeast
5 lb. plus 2 c. flour (Pillsbury or Gold Medal)

In a large mixing bowl or deep pan add salt, dry milk and water. Sprinkle yeast over top of water evenly and let set 1 minute. Stir to dissolve with large spoon. Add the five pounds of flour and stir with spoon until well mixed. Begin to knead dough adding gradually as much of the two cups of flour as is needed to make a smooth dough, not sticky and not too soft. Knead well.

Cover top of dough with waxed paper and then cover completely with dry cloth. Let rise to rise in a warm place. Oven could be turned on for one minute to be just slightly warm. Let dough rest for at last an hour. Punch down dough gently. Cut off dough the size of an orange and work with hand forming into a smooth ball using a little flour if necessary. As each ball is formed place on cloth covered counter or table and cover with cloth plus a plastic cloth on top. Let dough balls rest at least 30 minutes.

Roll out balls using a little flour if needed into size of a luncheon plate a little less than 1/4 inch thick. Place on cloth covered counter or table. Keep covered as they are rolled out with a rolling pan.