Making Manakish

• In a mixing bowl, combine warm water, sugar, and yeast; let it sit for about 5-10 minutes until frothy.
• In a large bowl, mix all-purpose flour, salt, and olive oil with the yeast mixture. Stir until a shaggy dough forms.
• Transfer the dough to a floured surface and knead for about 8-10 minutes, or until smooth and elastic.
• Place the kneaded dough in a lightly greased bowl, cover it with a cloth, and let it rise in a warm spot until it doubles in size, about 1 hour.
• While the dough rises, mix za’atar with olive oil in a small bowl, adjusting for a spreadable consistency.
• Once risen, punch down the dough and divide it into equal portions. Roll each portion into a circle about ¼ inch thick.
• Preheat your oven to 475°F (245°C), placing a pizza stone or baking sheet inside to heat up.
• Brush the za’atar mixture evenly across each dough circle, leaving a small border around the edges.
• Carefully transfer the flatbreads to the preheated stone or sheet and bake for 8-12 minutes, or until the edges are golden brown and crispy.
• Allow the baked manakish to cool on a wire rack to help maintain its crispiness and texture.