|Active dry yeast packet||1|
|All purpose flour||3 3⁄4 Cup (60 tbs) (3 1/4- 3 3/4)|
|Shortening||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
In large mixer bowl soften yeast in 1 1/4 cups warm water (110Â° to 115Â°).
Add 2 cups of the flour, shortening,and salt.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in as much remaining flour as you can mix in with a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes).
Cover; let rest in warm place about 15 minutes.
Divide into 12 equal portions.
Roll each between floured hands into a very smooth ball.
Cover with a damp cloth; letrest 10 minutes.
Using fingers, gently flatten balls.
Cover; let rest 10 minutes.
On well-floured surface lightly roll one piece of dough at a time into a circle 7 inches in diameter, turning dough over once.
Do not stretch, puncture, or crease dough.
Place on a baking sheet.
Bake rounds, 2 at time, in a 450Â° oven about 3 minutes or till dough is puffed and softly set.
Turn over with a spatula; bake about 2 minutes more or till dough is light brown.
Repeat with remaining dough, baking one batch before rolling and baking the next batch.
To serve, slice bread crosswise; fill pocket with desired filling.