1 Cup Milk
1/4 Cup Honey
1/4 Cup margarine
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water
1 teaspoon sugar
4 cups flour, divided
1 egg
First - Scald milk; place in a large bowl, add honey, margarine and salt to milk. Set aside to cool until lukewarm.
Second - In a small cup or bowl, combine the yeast, warm water and sugar. Stir until sugar is dissolved. Set aside mixture is cooled.
Third - Add 1 1/2 cup of flower to lukewarm milk and beat well. Beat in egg and yeast mixture until thoroughly combined. Add remaining 2 1/2 cups of flower, a little at a time until sticky dough is formed. Turn out a flowered surface; knead for about two minutes. The dough will be sticky but don't add more flower. Place dough in oiled bowl, turning once to oil whole surface of dough. Cover with plastic and wrap, let stand in warm place until doubled in bulk.
Fourth - Punch down dough. Remove to working surface Divide dough into 16 equal pieces. Roll out each piece to a circle about 6 to 8 inches in diameter. Don't worry if the circles are not perfect. They should NOT be thicker than a 1/4 inch. Heat a large dry skillet over a medium heat - do NOT grease or oil. Bake each circle for 15 seconds, flip and bake for about 10 more seconds. You should notice that light brown spots start to appear on the surface of the circle. Do Not overcook - Bread should be flexible.
Fifth - Remove with spatula. Cool slightly before serving. Continue with all the other circles until complete. Bread can be reheated if necessary in a warm oven for short time. Completed bread can be stored in a refrigerator or frozen for later use.