Knead the flour with olive oil, tsikoudia, salt and water (as much as possible) until the dough becomes soft and not sticky. Divide the dough into 10 equal spheres, and spread them open with the rolling pin until they are the size of a teacup plate. Then, divide the mizithra cheese into 10 balls and wrap it in the dough pieces, in order to create a roll that contains the cheese. With the rolling pin, spread carefully until the spheres are the size of a small plate (about 18cm). Cook in a skillet with no olive oil  and serve the pitas, after pouring ATTIKI honey over them.