Katimeria with mizithra cheese and honey

In a small bowl, mix the flour with the baking powder and the salt. Add the olive oil and rub it into the flour with one hand, then with the other hand gradually add the lukewarm water, as much as needed until you get a moderately pliable dough that does not stick to your hands. Set it aside to rest for half an hour and then cut the dough into balls the size of a large walnut. Lightly flour your work surface and, with the help of a rolling pin, roll out each ball into a small flatbread about 3 mm thick. Pour a generous amount of oil into the pan to heat, and when it is very hot, drop in the first flatbread. While it is frying, take two forks and keep pricking it constantly so that it forms small bumps as it fries. Before the flatbread starts to brown and while it is still golden, flip it over to fry on the other side, continuing to prick it with the fork. Remove the katimeri onto kitchen paper to drain and continue until you have used up all your dough. At some point you will need to add more oil to the pan. Cut cheese into sticks and wrap them inside the freshly fried flatbreads you’ve made, forming rolls. Arrange the katimeria on a serving platter, drizzle with honey and serve immediately.
Note: The katimeri must not become too crispy, so it keeps its elasticity and you can wrap a piece of cheese inside it and then serve it with thyme honey.