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).
In a large bowl, place 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).
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 with a rolling pin creating a thin circle 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.