1 pkg. yeast
1/4 c. lukewarm water
1 1/2 tsp. salt
3 c. flour, white, whole wheat or any combination

Dissolve yeast in lukewarm water. Stir in flour and salt; stir into a ball. Knead ball on floured board until smooth, adding more flour if needed. Divide large ball into 6 balls, kneading each until smooth and round. Roll each ball into flat circles, four or five inches in diameter and 1/4 inch thick. Cover rounds with towel and let rise 45 minutes.

Preheat oven to 500 degrees, a very hot oven. Arrange the rounds upside down on baking sheets. Bake for 10 to 15 minutes or until browned and puffed in center. The breads will be hard when removed from the oven, but will soften and flatten as they cool. Split carefully, and fill with sandwich makings of your choice.