Stir together warm water and honey until the honey has dissolved. Sprinkle in the yeast, stir carefully and let it sit until the yeast is foamy (about 10 minutes).
1 cup warm water, 2 tablespoons honey, 1 package active dry yeast
In a large bowl, add the flour, pumpkin purée, salt, baking powder, egg and chopped garlic. Add the yeast mixture and mix with your hands until it’s smooth and you’re able to form a ball. (It will be a bit sticky, don’t worry, it’s normal, and you can add a bit more flour if needed).
3 ½ cups all purpose flour, ¼ cup pumpkin purée, 2 teaspoons salt, ½ teaspoon baking powder, 1 egg, 2 garlic cloves
Remove from bowl and continue kneading until the dough has a soft texture.
Grease the mixing bowl with cooking oil, place the dough back and cover. Let it rest until the dough has nearly doubled in size (this normally takes about 1 or 1 ½ hours).
Once the dough is ready, transfer it to a floured surface. Cut it into 8 separate pieces.
Heat a large skillet to medium-high heat.
Roll each piece out with a rolling pin, creating a thin oval, and place them one at a time in the skillet. Cook for 1 minute (or until it begins to form bubbles), flip it and cook it for one more minute on the other side.