In a large bowl or the bowl of a stand mixer, stir together the flour, onion powder, salt, and baking powder. Set aside. In a microwave safe bowl, heat the water and honey in the microwave for about 30 seconds, or until just warm enough for the honey to dissolve into the water when stirred.
Pour the water mixture and the oil into the dry ingredients, and stir with a spatula to combine until a shaggy dough forms. Using the dough hook attachment, knead the dough for about 5 minutes. If kneading by hand, knead for 7-10 minutes. The dough should be fairly smooth and elastic.
Divide the dough into 12 pieces that are relatively even- they don't have to be perfect. Roll each piece into a ball, and place on a baking sheet. Lightly cover with plastic wrap and let the dough rest for about 15-20 minutes.
Heat a dry, large skillet to medium heat. You may want to adjust the heat as you cook the flatbreads to ensure they are browning fairly quickly.
Working with one dough-ball at a time and using a clean, un-floured surface, roll the dough very thin, picking it up and turning it several times while rolling. The dough will spring back when you pick it up, so it will take a little bit to roll it out. DO NOT use flour on your surface as this will make it much harder roll out. You want the dough to be very thin- it will thicken and spring back as it cooks!
Cook the flatbread in your dry, heated pan for about 1-2 minutes total, flipping every 30 seconds or so, until it has started to form little bubbles and has deep brown spots all over. You want this to happen quickly- if its not browning within 2 minutes, turn up the heat slightly to avoid drying out the bread.
Stack the flatbread on a plate to cool- the steam will help keep the bread soft as it cools! Store in the fridge for 3-4 days, or in the freezer for 2 months.