Mix 2 cups real warm water, ½ cup sugar, 1 tablespoon salt, and 1 tablespoon yeast. Let set until bubbly. Add 2 large beaten eggs and 3 cups flour, stir-do not beat. Add ¼ cup oil and 3 cups more flour. Dough will be sticky; cover and let raise until double in bulk.

Roll dough out on a floured surface to ½ inch thickness. Cut into 2 ½ inch circles.

Melt 1/4 pound of butter in a deep 14" Dutch oven. Do not let butter get too hot. Dip circles of dough in butter, coating both sides. Lay circles of dough on inside edge of Dutch oven, overlapping approximately one third. Place the second layer of dough circles like shingles inside the first ring.

Cook with 11 briquets on the bottom of each oven and 15-20 briquets placed around the outer rim of each lid. Bake for about 25 minutes. Remove the ovens from the bottom briquets and finish cooking with top heat only for approximately 10-15 minutes more. When finished remove from Dutch oven and serve warm.