• 5 cups all-purpose flour • 1 package rapid rise yeast • 1 1/2 teaspoons salt • 1 teaspoon sugar • 1 3/4 cups hot water (125º to 130ºF) • 2 tablespoons vegetable oil, at room temperature • Cornmeal
Set aside 1 cup all-purpose flour. Mix remaining flour, salt, sugar and rapid rise Yeast in large bowl. Stir in hot water and vegetable oil. Stir in enough reserved flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes.
Place dough in greased bowl, turning to grease top. Cover and refrigerate for 2 to 24 hours.
Divide dough into 12 pieces. On floured surface, shape each piece into a smooth ball, pinching at bottom to seal. Roll balls into 6-inch circles.
Lightly sprinkle 3 to 4 ungreased baking sheets with cornmeal. Place circles on baking sheets; cover. Place each baking sheet on large shallow pan filled with boiling water. Let circles rise until slightly puffy, about 15 to 20 minutes.
Place one baking sheet in 475ºF oven on bottom oven rack. Bake circles 5 minutes or until puffed and lightly browned on bottom. Repeat with remaining baking sheets. Cool. Store in plastic bags.