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

In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; mix well. Add warm water (120 to 130 degrees) and oil. Blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 10 minutes. Cover with plastic wrap, then a towel. Let rest 10 minutes with quick-rise yeast (or 20 minutes with active dry yeast).

Punch down dough. Divide into 2 parts. Divide each half into 6 pieces. Shape each piece into a smooth ball. Cover; let rise 15 minutes (30 minutes with active-dry yeast).

On a lightly floured surface, roll each ball to a 5-inch circle. Place 6 circles on a large cooling rack. Place cooling rack on oven rack. Bake at 500 degrees for 5 minutes until puffed and tops just begin to brown. Remove from rack; cool. Cut circles in half and fill with filling.

Variation: Stir in 1 cup wheat germ with second addition of flour.

Tip: The rolling and baking instructions should be carefully followed to be sure the bread bakes with the "pocket".