Mix dry ingredients together in a large bowl. Add oil and water, mix with a wooden spoon. Knead lightly with you hands for a minute or so, until dough is elastic, taking care not to overwork. If dough is still incredibly sticky, add in a bit more flour at a time until it only feels tacky. Form into a ball and wrap in plastic. Refrigerate for one hour.
Divide into 12 roughly equal balls of dough. Flatten with your hands and, on a lightly floured surface, roll them into circles that are 7?-8? in diameter. The thinner they are, the better they will puff in the oil. Pole a hole in the center with your finger. Dust tops lightly with flour.
Heat an inch and a half or so of oil in a deep skillet (to about 375° F). One at a time, slide the rounds of dough into the hot oil to puff and brown, ~1 minute or less per side. Drain on a paper towel-lined plate or tray.
Whip the butter in a mixer or food processor. Beat in honey and lemon juice. Taste and adjust to the honey/lemon juice balance you prefer. Refrigerate in a covered container when not in use.