Make the dough: In a large bowl, add the water, honey, and yeast and gently mix. Let sit until the yeast foams, about 10 minutes. Add the flour and salt, and mix to combine. Knead until the dough becomes smooth, about 5 minutes. Add 1-2 tablespoons of water if needed.

Cover the bowl and let rise in a warm place for about 45 minutes or until doubled in size.

Mix the sauce: Place the oil, ground beef, ground onions, pomegranate molasses, tomato paste, salt, pepper and paprika into a large mixing bowl. Use your hands or a wooden spoon to mix all the ingredients together until combined well. Add 2-3 tablespoons of water at a time and mix to create a sauce-like consistency.

Preheat the oven to 325°F.

Lightly oil 2 baking sheets. Scrape dough onto a well floured surface. Divide into 4 equal pieces, then divide each into 4 smaller pieces, so you have 16 pieces of dough in total. Roll each into a ball, lightly sprinkle with flour, and cover with a damp towl.

Working one ball at a time, gently flatten with your hand on a floured surface. Roll into a thin disk, about 6-inches in diameter. Transfer to the oiled baking sheet, and repeat until the sheet is full.

Top each round of dough with 3 tablespoons of sauce and spread in a thin layer, covering the entire disk. There is no need to leave a border.

Bake for 10 - 12 minutes, until the dough is just cooked through. The dough will be a light color, but this is ok. You want the dough to remain soft and pliable. Transfer to a cooling rack, and repeat with the remaining dough and sauce. 

Serve warm.