You will need 1 medium baking bowl and 1 corrugated wood, for baking 1 large wok, 1 baking stone or unglazed tiles for the stove or a large baking tray.
Stir the honey as well as the yeast into the warm water until everything has dissolved together. Gradually add 2 cups of flour, stirring gradually in the same direction. Then stir 100 more times, about 1 minute, in the same direction to better develop the gluten in the dough. Sprinkle the salt on top and add more flour until the dough becomes too firm to stir. Shape the dough onto a lightly floured surface and knead for 5-7 minutes until soft and elastic, adding a little more flour if necessary.
Clean and lightly oil the baking bowl, pour the dough again and cover with plastic wrap. Leave to rise for about 3 hours until doubled in volume (you can also leave the dough to rise overnight in a cool place and it will develop more flavor).
Fold the dough and rest for 10 min.
Divide the dough into 8 pieces. Flatten each piece between floured hands. To roll out, work 2 pieces of dough at a time, keeping the others covered. Roll out one patty at a time to 15- 18 cm ø, then roll out the other as far as it will go, now repeatedly switch to the first and continue rolling out (the short rest allows the stretched gluten to be rolled out even further). Continue in this way until a very flat pancake with a diameter of about 40 cm is obtained.
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