Grilled flatbread on the Nomads

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In a large mixing bowl, stir together the water, honey, and yeast. Let stand until foamy; about 5 minutes.
Stir in the flour, the oil, and salt. Mix with a wooden spoon until a shaggy dough is formed.
Transfer to an oiled bowl.
Cover bowl with a towel or plastic wrap and let sit in a warm spot until dough has doubled in bulk, 30 minutes.
Turn out dough onto a lightly floured work surface. Divide into 4-6 equal pieces. Let rest 15 minutes before using.
If you are a little adventurous like me and planning to grill in the great outdoor; lightly oil 4-6 small sealable plastic bags, place the dough in there, and seal it until you reach your cooking spot.

Start stretching out the dough and generously brush with olive oil. Don’t worry about making a perfect circle.
Set up your grill for two grilling zones. You should have a hotter zone where you will sear the dough and a cooler one where you will apply and cook the toppings.
If you are using the Nomad grill like me; preheat to high and grill for about 2 mins per side, making sure the bottom is golden before flipping. Once all the crusts are grilled, the temperature should be lower and ready to cook the toppings.
Arrange the toppings on the crust. Move the crust back on the grill and close the lid until the cheese is melted and toppings cooked; 2 to 4 minutes.
Remove from the grill, slice, and serve hot.