Mix the dough ingredients in a bowl and then hand-knead for a few minutes. Add a small amount of flour if too sticky or more milk if too dry.

Cover the dough and let it rise by 50-100%. This can take several days in the refrigerator or 4-8 hours at room temperature depending on starter liveliness and ambient/dough temp.

Scrape the dough onto a clean work surface, press it into a circle, and divide in eight pieces. I cut the dough like it is a pie.

Roll the dough triangles into eight balls, cover, and let rest 20 minutes or longer if the dough is cold.

Prep a bowl with honey-water and another bowl or plate with sesame seeds.

On your stove, preheat a 9-inch or larger cast iron pan to 'medium.' You'll arrive at the perfect temperature for your pan and burner via trial and error. Remember that a long pause between frying two breads can make the pan a lot hotter. I like to use two pans at once for a speedy process.

Pat one of the dough balls down into a flatter shape. Dip the disk into the honey-water and then the sesame seeds, coating on all sides.

Using a rolling pin, roll the dough into a circle about ¼-inch thick. With the sesame seed coating, you don't need to flour or oil your work surface.

Transfer the dough to the hot frying pan and cook each side for 1-2 minutes. Flip when the top of the dough just starts to bubble and the sides curl under. You're aiming for gold-brown spots, so adjust your heat accordingly. After you flip the dough, you can lightly slide the flat of your spatula across the flatbread to encourage it to poof into a pocket.

Place the cooked flatbreads on a rack to cool. You should have time to roll one dough while frying another. When all the flatbreads are cooked and cool, cover or put them in a closed container so they don’t dry out.

You can freeze the flatbreads in a bag and reheat them in the microwave or toaster.