5-6 c. flour (use 2 c. whole wheat, the rest white)
1 env. yeast
2 tsp. salt
2 c. very warm water

Take 2 cups flour, the yeast, and salt and stir together. Gradually stir in water. Beat until smooth. Add another 3/4 cup flour; beat again. Stir in enough flour to make a soft dough.

Turn onto floured board and knead until smooth and elastic. Let rise until double (about 1 hour). Punch down and let rest covered with a damp cloth, 30 minutes.

Divide into 12 equal parts. Shape into balls. Roll out into 5 or 6-inch circles. Put your cookie sheet in a 450 degree oven and when hot, throw your little circles onto cookie sheet. Bake until puffed and brown on bottom (about 5 minutes). Freezes well.