1 1/3 cups warm water (105 to 115)
1 Tbs vegetable oil
1 tsp sugar
1 tsp salt
3 to 3 1/2 cups all-purpose or unbleached 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 5 mins. Place in grease 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 down dough; divide into 6 equal parts. Shape into balls. Cover; let rise 30 mins. Roll each ball into 6 to 7 inch circle 1/8 inch think on floured surface. Place 2 circles in opposite corners of each of 3 cookie sheets. (Helps to spray the cookie sheets before) cover; let rise 30 mins.
Heat oven to 450. Bake until loaes are puffed and golden brown, about 10 mins. Cut or tear crosswise into halves; fill with desired meat filling or salad. Bake for less time if you don't plan on using the pocket.