Fatayar are traditional Lebanese savory pies--and the secret to perfect fatayar dough is in its stickiness, and no second rise to keep the dough pliable for shaping.
Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar or honey. Set aside for about 10 minutes, or until the mixture looks frothy and creamy.
Whisk together the flour and salt in a mixer bowl or medium bowl. Create a well in the center and add the oil and proofed yeast mixture. Using a stand mixer fitted with the hook attachment or by hand, slowly work the wet ingredients into the dry, adding 1/2 cup of the water slowly. Add more of the water only as necessary until the dough comes together and is cohesive.
Knead the dough by hand or with the dough hook in the mixer until the dough is very soft, smooth, and tacky/sticky to the touch (but it should not leave dough on your fingers). Kneading by hand can be awkward at first because the dough is so wet, but as you knead, the dough will firm up a bit and absorb all of the water.
In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. Cover with plastic wrap and set the dough aside to rise in a warm spot until doubled, not more than 90 minutes. Take care not to overproof the dough.
Roll half of the dough out on a dry work surface to 1/8-inch thickness. Gently lift the dough from the work surface, working your way around the perimeter of the dough to the center, to allow for contraction. Cut the dough into 4-inch rounds. Knead together the scraps, cover with plastic, and set aside.