Olgas Flatbread

1 cup milk
1/8 cup honey
1/4 cup margarine
1 teaspoon salt
1 teaspoon sugar
1 package active dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
1 egg
4 cups flour (I like half whole-wheat and half unbleached all-purpose flour)


Directions
Scald the milk. (Heat over medium heat until steam rises and tiny bubbles form
around the outside of the pan. But, don't boil.) Add honey, margarine and salt.
Stir until margarine melts. Set aside to cool until you're ready to add it to
the flour mixture.

Make the bread.Combine sugar, yeast and warm water. Let bubble. Add 1 1/2 cups
flour and egg to milk mixture. Add yeast and remaining flour to make a soft dough.
Knead until smooth and elastic. Cover and let rise 1 hour or so.

Bake the bread.Punch down and cut into 16 pieces. Roll each into a 6-inch round
and cook on a heated skillet approximately 15 seconds per side or until lightly
browned and slightly bubbly.

Notes
These have no preservatives so, they dry out fast (at least compared to flatbreads
you buy at the supermarket). Therefore, I freeze half of the flatbreads after I've
cooked them. To thaw, let sit on the counter or microwave wrapped in a damp paper
towel for 15 seconds or until they are as hot as you like.

-found online but link now appears to be dead