YIELD: 24 SERVINGS
10 cups flour, plus as needed
2 Tbsps. baking powder
1 Tbsp. kosher or sea salt, plus as needed
2 cups hot water
1 cup honey, divided
1 cup cold water, plus as needed
1 ⅓ cups vegetable oil, chilled
freshly ground black pepper, as needed (about 1 Tbsp.)
Mix flour, baking powder and salt; reserve.
Combine hot water and ½ cup honey; mix into dry ingredients. Combine cold water and oil; mix into dough. Add a little additional water if the dough is too dry or a little additional flour if the dough is too sticky. Knead 2 or 3 minutes, adding more flour as necessary to handle.
Dough will be soft. Divide dough into 48 portions, about 1 ½ oz. each; shape into balls. Let rest 5 minutes. Roll each ball of dough into a rough circle about ⅛" thick, dusting with flour as necessary.
Cook on an oiled flat top grill or in a sauté pan filmed lightly with canola oil (re-oil as necessary to prevent sticking), over medium heat, turning a couple of times until lightly browned in spots — about 3 minutes total.
Warm remaining ½ cup honey. Brush top of each round with a scant tsp. of honey; then lightly spring with a large pinch of both black pepper and salt. To serve, set two rounds, one atop another, to form a sandwich.
Photo and recipe: National Honey Board