5-6 c. whole wheat flour
2 tbsp. salt
1 pkg. yeast
2 c. very warm water

Stir 2 cups flour, yeast, and salt in large bowl. Stir in water gradually, beat until smooth. Add 3/4 cup flour and beat again. Stir in enough flour to make a soft dough. Beat well. Turn out onto a floured board. Knead until smooth and elastic. Let rise in oiled bowl, covered, 1 hour. Punch down, let rest 30 minutes, covered with damp cloth. Divide into 12 parts on floured board, roll each part into a five inch circle. Place on cookie sheet. Bake at 450 degrees about 5 minutes (until puffed and bottoms are brown). Cut off tops, pull pocket open and fill.