In a bowl, combine sprouted wheat flour and salt. Make a small well in the center.
Add oil, honey and water and stir until it forms a shaggy dough. Knead the dough in the bowl until soft and smooth, about 3-5 minutes.
Divide the dough into 6 equal pieces and roll each piece into a ball. Lightly oil your hands and briefly roll each ball again to coat, this prevents the dough from drying out. Cover and rest 15 minutes.
On a lightly floured surface using a rolling pin, roll each dough ball into a rustic circle or oval. Rolling it thicker will result in a more fluffy flatbread, thinner will be more like a tortilla, ours are approx. 7" across. Once rolled, brush off excess flour. Work quickly to avoid the other flatbread drying out.
Preheat a frying pan to medium heat with a light coating of oil. Cook one flatbread at a time until golden, about 30 seconds - 1 minute on each side. Wrap the warm tortillas in a clean dish towel as you remove from the pan, the steam will help keep them soft.