1 c. milk
1/4 c. honey
1/4 c. butter
1 pkg. quick rise dry yeast
1/4 c. warm water
1 tsp. sugar
4 c. flour
1 egg, beaten

Scald milk. Add honey and butter to milk, stir until butter is melted. Set aside to cool until lukewarm.

In small bowl combine yeast, water, and sugar. Let stand. Add 2 cups flour to milk mixture, beat well. Add egg and yeast mixture, mix well.

Add remaining flour and knead 2 minutes on floured surface. Place dough in oiled bowl. Cover with plastic wrap, let rise until doubled in size.

Divide dough into 16 equal pieces. Roll each into rough circle approximately 8 to 10 inches wide.

Heat dry iron skillet over medium high heat, do not oil. Fry each circle 15 to 20 seconds, flip and cook other side until mottled brown spots appear. Bread will be flexible.

Serve as pita bread, or with peanut butter, or as sandwich bread.