1 Active Dry Yeast
3 3/4 Flour
1 1/2 Salt
1 1/4 Water
In a large mixing bowl soften yeast in warm water.
Add 2 cups flour, shortening and salt.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes on medium.
Stir in as much remaining flour as you can mix in with a spoon.
Turn onto a lightly floured work surface.
Knead in enough remaining flour to make a soft dough that is smooth and elastic.
Cover, and let rest in a warm place about 15 minutes.
Divide into 12 equal portions.
Roll each piece with floured hands into a smooth ball.,
Cover with a damp cloth, let rest 10 minutes.
Using fingers, flatten balls.
Cover, let rest 10 minutes.
On a well floured surface lightly roll one piece of dough at a time into a circle 6 inches in diameter, turning dough over once.
Do not puncture or tear dough.
(Work with enough flour so dough does not stick Place on baking sheet.
Bake one sheet at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set.
Turn with a spatula, and bake 2 more minutes until dough is light brown.,
Repeat with remaining dough, baking one batch before uncovering and rolling the next.
To serve, slice bread crosswise and fill the pockets with a filling or cut into wedges and pan fry to a crisp for dipping.