Prepare the Dough

• Mix sugar and active dry yeast into a cup of warm water. Allow the yeast to activate until frothy. This can take anywhere from 5 to 10 minutes. (Tip: If the water does not froth it could be due to the yeast being expired, or the water is either too hot or too cold.)
• Mix flour and salt in a large bowl. When the yeast is frothy, add it to the same bowl, along with the olive oil. 
• Stir to combine the ingredients and then knead the dough for at least 5 minutes. You may use a stand mixer with a hook attachment if you prefer. 
• When the dough is smooth and elastic, form it into a ball and place it inside a large oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise for 1-½ hours in a warm location.
• Punch down the dough and knead for a few additional minutes. Divide the dough in half and then each half into thirds. Form each portion into a ball and place it on a floured surface or baking sheet. Cover the dough and allow to rise for an additional 30 minutes. 

Pre-heat oven to 450℉.

Za'atar Topping

• Prepare the Za'atar from scratch or use a pre-made blend. Mix the Za'atar with olive oil.

Form Za'atar Manakish

• On a floured surface, form each portion into a circle about the same size as pita bread. Flatten the circle with your hand, or use a rolling pin. Use your fingers to make indentations into the top of the dough (similar to Focaccia bread).

  Tip: This step will not only help spread the dough but allow the zaatar paste to fill the indentations and stick to the dough.
• Transfer onto a pizza stone or lightly oiled pan. Add a few tablespoons of the Za'atar paste onto each flatbread, leaving an inch border all around. 
• Bake for approximately 12 to 15 minutes or until golden brown along the edges. Serve with Lebneh, Hummus, or cheese and olives.