Here you go, just like they serve at Olga's. Enjoy!

OLGA BREAD

1 cup milk
1/4 cup honey
1/4 cup margarine
1 tsp. salt
2 1/4 tsp. active dry yeast (1 pkg.)
1/4 cup warm water
1 tsp. sugar
4 cups flour, divided
1 egg

Scald milk, remove to large bowl. Add honey, margarine and salt to milk; stir
until margarine is melted. Set aside to cool until lukewarm. Combine yeast,
warm water and sugar; stir until sugar is dissolved. Set aside. Add 1 1/2 cups
of the flour to lukewarm milk mixture and beat well. Mix in egg and yeast
mixture. Add remaining flour, a little at a time, until sticky dough is formed.
Turn out on a floured surface, knead about two minutes. Dough will be sticky,
but don’t add more flour. Place dough in oiled bowl. Turning once to oil whole
surface of dough. Cover with plastic wrap and let stand in warm place until
doubled in bulk. Punch down dough; divide into 16 equal pieces. Roll each piece
to a thin rough circle about 8-1o inches in diameter. Heat a large dry skillet
over medium-high heat; do not use any oil. Bake 15 seconds, flip and bake about
10 seconds on other side, until mottled brown spots appear. Cool and store in a
plastic bag.

Makes: 16 olgas