Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Mix together yeast and water, and let stand for about 10 minutes or until creamy.

In a saucepan warm milk until it bubbles. Remove from the heat and stir in sugar until it dissolves. Cool until lukewarm.

Combine milk mixture, yeast mixture, melted shortening, and 3 cups of flour in a mixer. Beat until smooth. Add the remainder of the flour and salt. Knead until the dough forms. Place in a greased bowl and allow 1 hour of rise time.

Preheat the oven to 350°F.
Roll out about ½ inch thick sheet and cut rounds. Sprinkle cornmeal on a lined baking sheet and place dough rounds on the sheet. Allow 30 minutes of rest time.
Heat a griddle to medium heat and cook dough rounds for about 5 minutes a side. Place onto a baking sheet lined with parchment and finish in the oven for about 10 minutes.