Navajo Taco Dough

1 cup warm water (110-115 degrees F.)
1 Tbsp yeast
1 Tbsp honey
3+ cups flour
1 Tbsp oil
1 tsp salt

1. Put the yeast in the bottom of a bowl.
2. Add the honey.
3. Slowly pour in the warm water.
4. Let it set for about 5 minutes.
5. Add 2 cups of the flour. Start mixing with a mixer. Add the oil.
6. Mix for about 10 minutes
7. Let the dough rest for 5 minutes
8. Start the mixer again and slowly add the other cup of flour and the salt.  Keep mixing until the dough is no longer sticky.  You will want to stop the mixer and lightly touch the dough.  If it doesn't stick to your finger and it bounces back really well, it is ready.  If not, add a little more flour (about 1/4 cup at a time) until the dough responds well.
9.  Let the dough rise for 10-15 minutes and then you can start making the tacos.

I like to take a gob of dough that is about 1 1/2 inches diameter.  Butter or grease your hands first.  Flatten the ball a little bit and then start from the center and push the dough to the outside.  Keep rotating the dough around, being careful not to put holes in it.  When it is the right thickness (1/4 to 1/3 inch thick)  You can either put if on a cloth while you make the others or start frying them.  Oil should be between 350 -400 F.