Dissolve honey in the warm water.
Add yeast and let it dissolve and start to foam.
In a large bowl, mix together salt and 3 1/2 cups of flour. Add the yeast mixture, oil, and milk.
Mix with a wooden spoon until the dough begins to come together. Then, turn the dough out onto the counter and knead until smooth, adding the remaining flour as needed to create a soft dough that doesn't stick to your hands.
Place the dough back in the bowl, and let set, covered, for 1 hour, until doubled in bulk.
When you are ready to cook the flatbread, preheat your oven to 190˚C/375˚F.
Knock back the dough and divide it into 8 equal pieces. Shape each piece into a ball.
Roll the pieces out into circles ¼” thick using short strokes of the rolling pin.
Place the rolled out flatbread on a greased baking sheet and let rest for 10 minutes.
Bake for 7-8 minutes, until cooked through and springy to the touch.
Remove the cooked flatbread from the baking pan and immediately place them in a paper bag to cool. (The steam from the cooling bread in the bag will keep the flatbread soft and pliable.)