1. Prepare the Dough:

In a large mixing bowl, combine the flour, sugar, salt, and yeast. Stir well to mix the dry ingredients.

Gradually add the warm water and olive oil, mixing until a soft, sticky dough forms. Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic.

Place the dough back in the bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

2. Preheat the Oven:

Preheat your oven to 475°F (245°C). Place a baking sheet or pizza stone in the oven to heat.

3. Prepare the Toppings:

For Za’atar: In a small bowl, mix the za’atar spice blend with olive oil until you have a thick, spreadable paste.

For Cheese: Grate the cheese and set it aside.

For Ground Meat: Season the ground meat with salt, pepper, and desired spices. Lightly cook it in a pan until it’s mostly cooked through (it will finish cooking in the oven).

4. Shape the Dough:

Once the dough has risen, divide it into 4–6 equal portions. Roll each portion into a ball, then flatten each one with your hands or a rolling pin to form circles about 6–8 inches in diameter.

Place the flattened dough on a sheet of parchment paper.

5. Add the Toppings:

Spread a thin layer of the za’atar mixture on each piece of dough, leaving a small border around the edges.

If using cheese, sprinkle the cheese over the top of the dough circles. For a meat topping, spread the cooked ground meat evenly over the dough.

6. Bake the Manakish:

Transfer the parchment paper with the topped dough circles onto the hot baking sheet or pizza stone in the oven. Bake for 8–12 minutes, or until the edges are golden and the topping is bubbly.

7. Serve:

Remove the manakish from the oven and let them cool for a minute. Cut into slices and serve warm, with fresh vegetables or labneh (strained yogurt) on the side if desired.