Olga Bread

Scald milk in saucepan. Add honey, butter and salt; stir until butter is melted. Cool to lukewarm. While milk mixture is cooling, mix warm water and sugar. Let stand 5 minutes to allow yeast to activate. Pour milk mixture into large bowl. Add 1 1/2 cups flour and beat well. Add egg and yeast mixture and beat well again. Continue to add remaining 2 1/2 cups flour until sticky dough forms. Do not add more flour. Knead for 2 minutes. Place in a warm spot in a large bowl covered with plastic wrap. Let rise until double in size, approximately 1 hour. Punch down and divide into 16 pieces. Roll out each piece to 1/8 inch thick. Cook in dry hot skillet for 15 seconds on first side and 10 seconds on flip side. Store leftovers in freezer with waxed paper between each bread.