Mix the warm water, honey, and yeast together using an electric mixer (you can beat it by hand, but this will take longer) and let it rest for 5 minutes until it becomes foamy. Add the flour, salt, and oil and mix until it comes together to form a smooth dough. If the dough feels too sticky, add a few more teaspoons of flour.
Grab a clean bowl and lightly oil the inside. Transfer your dough to the bowl and cover with clingfilm. Leave the dough to rise in a warm area of your house for around 2 hours – until it has doubled in size.
Place two baking trays into your oven, and preheat it to 220°C (200°C for fan ovens). Knock the air out of your dough and transfer to a lightly floured surface. Cut the dough in half, cover both pieces in clingfilm, and leave for a further 10 minutes. Roll out one piece of dough (keep the remaining piece covered) on a lightly floured surface with a lightly floured rolling pin into a thin rectangle (around 40cm by 25cm).
Transfer the dough to one of your baking trays and then repeat with the second half of your dough. Bake the bread for 20 minutes, until it is golden brown in colour. Turn halfway through cooking to ensure an even bake. Leave to cool for a few minutes before serving. The bread is delicious served warm, with olive oil. You may also like to try it with some dukka. The intensely flavoured Egyptian blend of toasted nuts and seeds makes a delicious accompaniment to the bread.