1 c. milk
1/4 c. honey
1/4 c. butter
1 tsp. salt
1 pkg. active dry yeast
1/4 c. warm water
4 c. flour, divided
1 egg
1 tsp. sugar

In a saucepan, scald milk. Remove to a large bowl. Add honey, butter and salt to milk; stir until butter is melted. Set aside to cool until milk is lukewarm.

In a small bowl combine yeast, warm water and sugar. Stir until sugar is dissolved; set aside to proof.

To the lukewarm milk add 1 1/2 cups of flour. Beat well. Beat in egg and yeast mixture until thoroughly combined. Add remaining 2 1/2 cups of flour, a little at a time, until mixture forms a sticky dough. Turn onto a floured surface. Knead for about 2 minutes. The dough will still be sticky, but do not add any more flour. Place dough in an oiled bowl turning once to coat dough. Cover with plastic wrap and let stand in a warm place until doubled in bulk.

Punch down. Divide into 16 equal pieces. Roll each piece into a rough circle about 8 to 10-inches in diameter and about 1/8-inch thick.

Heat a large dry skillet over medium-high heat. Do not use any oil or grease. Cook each circle for 15 seconds. Turn and cook for another 10 seconds, until mottled brown spots appear. Do not overcook. Bread should be flexible. Remove with a spatula and place into a plastic bag. Bread may be used at once or refrigerated or frozen. To reheat, place on a baking sheet in a hot oven for a few minutes.