- 1 tablespoon yeast
- 1 cup lukewarm water
- 2 tablespoons vegetable oil
- 2 -2 1/2 cups whole wheat hot roll mix (whole-wheat hot roll mix)
- Cornmeal or flour
- In a medium bowl, stir the yeast into the lukewarm water and allow to become frothy; beat in the oil and 2 cups hot roll mix.
- Stir in enough of the remaining mix to make a soft dough; turn out on a lightly floured surface and knead until smooth, 7 to 10 minutes.
- Clean and grease the bowl, place the dough in bowl, turning to grease all sides; cover with a damp towel and let rise in a warm place, free from drafts, until doubled (1 to 1 1/2 hours).
- Punch down dough, divide into 8 equal pieces, shape each into a ball.
- Cover with a towel and let rest 30 minutes; sprinkle 4 large baking sheets with cornmeal or flour; set aside.
- On a lightly floured surface, roll out each ball to an 8-inch circle, not more than 1/8 inch thick.
- Arrange several inches apart on prepared baking sheets, cover with towels and allow to rise 30 minutes.
- Preheat oven to 500 degrees, place cookie sheets on lowest oven rack for 4 to 5 minutes, moving to middle rack for 2 to 3 minutes or until puffed and delicately browned.
- Remove from baking sheets, wrap warm bread in foil or place in a plastic food bag to keep surface soft.
- Serve warm or at room temperature, the bread will keep in refrigerator for several days.
- Cut fill and eat as desired.