Pocket Bread

In a small bowl dissolve yeast in warm water. Let stand until creamy about 10 minutes.

In a large bowl combine the yeast mixture with the 3 cups flour and the salt. Stir in the remaining flour 1/2 cup at a time beating well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and supple about 10 minutes. Lightly oil a large bowl place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume about 2 hours. Meanwhile preheat oven to 500 degrees F (260 degrees C).

Divide the dough into sixteen equal pieces and form into rounds. Roll rounds into square loaves 1/4 inch thick. Place the on ungreased baking sheets. Bake in preheated oven for 4 to 5 minutes until loaves puff in the middle. Let cool on a wire rack.