In a large mixing bowl, combine all-purpose flour, sugar, salt, and active dry yeast. Mix until combined.

Bring the milk and water up to 120-130 degrees and add into the dough.* Mix until well combined and then cover the bowl with plastic wrap. Let rise for about 1 hour or until doubled in size.

While dough is rising, combine the brown sugar, cinnamon, and nuts. Mix together and set aside.

Once an hour has passed, punch dough down to release some of the gas trapped in the dough. Cover and let rise about 30 more minutes.

Remove dough from bowl and divide into 6 evenly size pieces. Roll into a ball and then roll out into circles about 2-2.5" across. Drizzle about 1 teaspoon of honey into the middle of each disc of dough and then top it with about 1 tablespoon of filling.

Bring together the edges of the dough and pinch together in the middle.

Bring a cast iron skillet up to medium heat with a thin layer of oil at the bottom. Once warm, add dough balls into the pan with the pinched side on the bottom. Make sure to leave at least 2-3" empty around each piece. Cook for about 30-40 seconds or until the bottom turns golden.

Flip them over and press down until they are about ½" thick using a spatula. Let cook for about 1 minute or until the bottom is golden brown. Flip 1 more time and cover the pan with a lid, cooking for a final minute. This helps melt the filling.

Serve immediately.