2 cups flour
2 � teaspoons quick rise yeast (I�ve always used regular yeast with good results)
� teaspoon salt
1 � cups hot water
1 to 1 � cups flour
cooking oil and cornmeal (for greasing cookie sheet)
Combine the first four ingredients in a large bowl. Beat well for about one minute. Mix the remaining flour, using just enough to make the batter soft, not sticky. Turn the dough out on a floured board and continue to knead for five minutes. Divide into 10 balls. Roll out each one to �-inch thick and 6 inches in diameter.
Place the circles on a very lightly greased cookie sheet and sprinkle with cornmeal. Let the dough rise in a warm place for 25 to 35 minutes.
Bake at 450 degrees F for four minutes. Turn the bread over and bake for an additional four minutes or until lightly brown. Wrap immediately in a dishtowel for three to four minutes. Cool before eating.