Pocket Bread (Pita, Arab Bread, Israeli Flat Bread, Armenian Bread)

1 package active dry yeast
1 1/3 cups warm water (105 to 115 degrees F)
1 tablespoon vegetable oil
1 teaspoon granulated sugar
1 teaspoon salt
3 to 3 1/2 cups all-purpose flour

Dissolve yeast in warm water in large bowl. Stir in oil, sugar, salt and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.

Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.

Punch dough down; divide into 6 equal parts. Shape into balls. Cover; let rise 30 minutes.

Roll each ball into a 6- to 7-inch circle 1/8 inch thick on floured surface. Place 2 circles in opposite corners of each of 3 cookie sheets. Cover; let rise 30 minutes.

Heat oven to 450 degrees F. Bake until loaves are puffed and golden brown, about 10 minutes.