1 pkg. active dry yeast
1 1/3 c. warm water 9105-115 degrees)
1 tbsp. vegetable oil
1 tsp. salt
1/4 tsp. sugar
1 1/2 c. whole wheat flour
1 1/2 - 2 c. all purpose flour
Cornmeal

If using self rising flour, omit salt.

Dissolve yeast in warm water in large bowl; stir in oil, salt, sugar and whole wheat flour. Beat until smooth. Mix in enough all purpose flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until doubled, about 1 hour.

Punch down dough; divide into 6 parts. Shape each part into a ball. Cover and let rise about 30 minutes. Sprinkle 3 ungreased baking sheets with cornmeal. Roll each ball into a 6 1/2" circle on lightly floured surface. Place 2 circles on each baking sheet. Cover and let rise 30 minutes.

Heat oven to 450 degrees. Bake circles until puffed and light brown, about 12 minutes.