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In a medium bowl, combine the hot water and sourdough discard. Stir until the discard dissolves.
Add flour, salt, and baking powder. Mix with a spatula until a soft dough forms, then knead briefly with your hands until the dough forms a ball.
Cover the dough and let it rest for 1 hour at room temperature.
Optional long ferment: Let the dough sit at room temperature until doubled in size or refrigerate for up to 48 hours.
Add oil to an 8-inch saucepan. Heat over medium heat until it reaches 350ºF.
Pinch off a 75–80g piece of dough. Stretch it into a 4–6 inch round.
Carefully lower into the hot oil. Fry 2 minutes per side until golden brown.
Remove from the oil to a cooling rack. Brush with melted butter, drizzle with honey, and sprinkle with flaky salt.