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1
In a medium bowl, stir the yeast into the lukewarm water and allow to become frothy; beat in the oil and 2 cups hot roll mix.
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2
Stir in enough of the remaining mix to make a soft dough; turn out on a lightly floured surface and knead until smooth, 7 to 10 minutes.
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3
Clean and grease the bowl, place the dough in bowl, turning to grease all sides; cover with a damp towel and let rise in a warm place, free from drafts, until doubled (1 to 1 1/2 hours).
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4
Punch down dough, divide into 8 equal pieces, shape each into a ball.
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5
Cover with a towel and let rest 30 minutes; sprinkle 4 large baking sheets with cornmeal or flour; set aside.
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6
On a lightly floured surface, roll out each ball to an 8-inch circle, not more than 1/8 inch thick.
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7
Arrange several inches apart on prepared baking sheets, cover with towels and allow to rise 30 minutes.
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8
Preheat oven to 500 degrees, place cookie sheets on lowest oven rack for 4 to 5 minutes, moving to middle rack for 2 to 3 minutes or until puffed and delicately browned.
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9
Remove from baking sheets, wrap warm bread in foil or place in a plastic food bag to keep surface soft.
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10
Serve warm or at room temperature, the bread will keep in refrigerator for several days.
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11
Cut fill and eat as desired.
