In a mixing bowl, stir together the flour, salt, yeast, honey, oil, and just enough water or whey to bring everything together into a ball. Pay attention! You may not need the full 1/2 cup liquid, but be prepared to use it all if needed.

Knead for about 6 minutes. Ferment at room temperature for 90 minutes to 2 hours, or until the dough doubles in size. You can also retard the dough overnight in the refrigerator immediately after kneading.

Roll 6-ounce balls of dough, then flatten into 8" circles slightly less than 1/4 inch thick.

Grill on charcoal burned until it is covered in white ash. You want the charcoal to be level with few hotspots, rather than in a pyramid pile. Cook just until they inflate and form a pocket. Flip over with tongs or a spatula and count to 10. Then remove before they brown and crisp.

When they cool and deflate, if you don't eat them first, they can be cut in half and used for pocket sandwiches.