Dissolve 1 package or 1 cake of yeast and 1 tablespoon sugar in 1/2 cup of warm water and let stand 5-10 minutes.

In a large bowl, place 6 cups of flour (I use 1/2 whole wheat or graham) and 2 teaspoons salt. Make a depression in the center. Combine 1 1/2 cups of lukewarm water and 1/2 cup milk and the dissolved yeast. Pour this into the depression. Mix until all is worked in. Knead in the bowl until dough is smooth and sides of the bowl are clean.

Occasionally dip your hands in water to give a smooth and elastic finish. Cover with a towel and let rise in a warm place until double (2 to 4 hours). Grab orange sized balls from the edge of the dough and form smooth balls. Place on a tea towel and let rise for 30 minutes.

Roll each ball into 1/4 inch thick circles; place on cloth and let rise for another 30 minutes. Heat oven to 475 degrees. Place dough either directly on oven racks or on cake cooling racks. As soon as dough rises into a mound, 2-5 minutes, place rack under broiler for a few seconds until lightly browned. Cool. Makes about 14.