Mix together all the dry ingredients in a large bowl and add the water little by little, working it in until you have a very supple dough. Allow it to rest for 5 minutes.
Divide the dough into pieces the size of a tennis ball and place them on an oiled worktop. Leave to rest for a further 5 minutes.
Melt the butter and mix with the oil. Coat your hands in the mixture and, taking each ball in turn, stretch the dough into a large, very thin, almost transparent, disc.
Coat your hands again in the butter and oil mixture, fold the discs in three, then into three again to form a square, tuck in the ends, and leave to rest for 10 minutes.
Cook each parcel in a hot frying pan for 1 minute, turning over halfway through. Serve hot, with either sugar or honey.