3 1/2 - 4 c. flour
1 pkg. active dry yeast
1 1/4 c. warm water
2 tbsp. cooking oil
1 tsp. salt
1/4 tsp. sugar

In large bowl combine 1 1/2 cups of the flour and yeast. Combine warm water, cooking oil, salt and sugar; add to yeast mixture. Beat on low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes on high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface; knead until smooth and elastic (about 5 minutes). Cover; let rise 45 minutes. Punch down and divide into 12 equal pieces. Shape into balls; cover and let rest 10 minutes.

Roll 2 or 3 of the balls on lightly floured surface to 5" round, beginning at center and rolling to edges. (Do not roll back and forth or bread will not puff.) Be sure to roll from the center out, or it will not form pockets. Place 2" apart on ungreased baking sheet. Cover, bake at 350 degrees 20 to 30 minutes or until puffed and browned, repeat rolling and baking remaining dough. To serve, slice bread along one side or cut in half and fill. Makes 12.