Pocket (Pita) Bread

In a large bowl combine 2 cups flour, yeast, sugar and salt; mix well. In sauce pan heat water and oil until warm (120 - 130 degrees). Sometimes I add hot to the touch tap water, but don't get it too hot or it will kill the yeast. Add to flour mixture. Blend at low speed until moistened, beat 3 min. at med. speed. By hand gradually stir in remaining flour to make a firm dough. Knead on floured board until smooth ( about 10 min.). Cover dough with plastic wrap, then a towel. Let rest 20 min. on board. Punch down dough. Divide into 12 equal parts. Shape each part into a smooth ball. Place on board, allowing space between each ball. Cover, let rise 30 min. Preheat oven to 500 degrees. Roll each ball into a 6" circle. Place 3 circles at a time directly onto oven rack. Bake until puffed and top just begins to brown (abut 3 Min.) Cool on racks. Cut in halves and add filling.