This is a mission recipe! You cook these in a pan on the stovetop. Elder Goodwin, Alessandria, Italy. 2 June 1977. Who knows? 1 C. milk 2 Tbsp. white sugar 1 tsp. salt 3 Tbsp. margarine 1 C. warm water 1 pkg. dry yeast 5-6 C. unsifted flour or cornmeal Scald milk; stir in sugar, salt, margarine. Cool to lukewarm. Put warm water into a warmed large bowl. Dissolve yeast in water. Stir in lukewarm milk mixture and add 3 cups flour. Beat until smooth. Add enough additional flour to make a stiff dough. Turn it onto a floured board and knead for 2 minutes or so, or until dough is manageable and can be formed into a ball. (Dough may be slightly sticky.) Place in greased bowl. Turn it all around so all is greased. Cover and let dough rise in a warm place until it doubles in size. Punch down and divide in half. On a board sprinkled with corn meal, pat each half (in turn) until 1/2 inch thick. Cut into circles. Place circles on ungreased pan 2 inches apart. Let rise 30 minutes or until they double in size (again). Place on a lightly greased medium hot skillet, cornmeal side down. Bake until well-browned on both sides, 10 minutes or so. Cool on wire racks.