Combine water, milk, honey and salt. Thoroughly beat 2 cups flour and the yeast into the milk mixture forming a loose batter.
2
Cover and let "sponge" (rise) in a warm place for about 1 hour. Beat in the softened butter. Knead in the remaining flour forming a smooth, soft dough (4-5 minutes).
3
Turn the dogh out on a surface sprinkled with cornmeal. Press the dough to a thickness of about 1/2 inch and cut into 3-4 inch rounds.
4
Let rest on a slightly greased cookie sheet until doubled. Carefully lift with a pancake turner to a hot, well buttered griddle (350).
