Scald milk and remove to large bowl. Add honey, margarine and salt to milk and stir until margarine is melted. Set aside; cool to lukewarm. In small cup or bowl, combine yeast, warm water and sugar; stir until sugar is dissolved and set aside until milk mixture is cooled. Add 1 1/2 cups of the flour of lukewarm milk mixture and beat well. Beat in egg and yeast mixture until thoroughly combined. Add remaining 2 1/2 cups flour, a little at a time, until a sticky dough is formed. Turn out on a foured surface and knead about two minutes. The dough will still be sticky, but don't add more flour. Place dough in oiled bowl, turning once to oil whole surface of dough. Cover and let stand in warm place until double in bulk. Punch down dough and remove to working surface; divide into 16 equal pieces. Roll out each piece to a circle about 8-10 inches in diameter. Don't worry if the circles aren't perfect but they must be no thicker than one-eighth inch. Heat a large dry skillet over medium high heat; do not use any oil or grease. Bake each circle 15 seconds, flip and bake about 10 seconds on other side, until motled brown spots appear. Do not overcook. Bread should be flexible. Remove with spatula, cool slightly and place in plastic bag. Continue rolling and baking until all dough is used. Seal bags tightly to retain moisture and either use, refrigerate or freeze a once. Bread may be reheated on a cookie sheet in hot oven for a few minutes.