1 1/2 tsp. active dry yeast
1 c. (wrist temperature) water
1 tbsp. honey
A little oil
1 1/2 tsp. salt
3 c. flour (up to 1/2 of this can be whole wheat)

Dissolve yeast in water with 1 teaspoon honey. Let stand 5 minutes. Add remaining honey, flour and salt, mixing "enthusiastically" with wooden spoon. Turn out and knead for 10 minutes. Add more flour if sticky. Oil the mixing bowl, return dough to it and lightly oil the top surface of dough. Cover and let rise 1 1/2 hours in warm place. Punch the dough down and knead again for a few minutes. Divide into 6 equal parts. Form each into a smooth, round ball. Cover balls and stand 15 minutes. Preheat oven to 475 degrees.

Roll each ball to 1/2" thickness. Place on ungreased pan. Bake on lowest rack for 10 minutes or until puffed up and turning brown.

Wrap breads in a towel and place in a brown paper bag for 15 minutes (this helps to maintain the pockets as they deflate).