Manakish

Warm about 1 cup of Water to around 100–110°F (lukewarm), then stir in a pinch of Sugar and the Instant Dry Yeast; let sit 5–10 minutes until foamy to activate the yeast.

In a large bowl combine All-Purpose Flour and Fine Salt, making a well in the center for the liquid.

Pour the yeast mixture and 1–2 tablespoons of Olive Oil into the flour, mixing until a shaggy dough forms; add a little more water or flour as needed to achieve a soft, slightly tacky consistency.

Turn the dough onto a lightly floured surface and knead 6–10 minutes until smooth and elastic, or use a stand mixer with a dough hook; coat lightly with oil, cover, and let rise in a warm place until doubled, about 1–1.5 hours.

Punch down the risen dough, divide into golf-ball–sized pieces, and roll each piece into a thin round (about 1/4 inch thick), pushing a slight rim around the edge with your fingertips to hold the topping.

In a small bowl combine the Za'atar Blend with enough Extra-Virgin Olive Oil to make a spreadable paste — adjust to taste so it’s fragrant but not runny.

Spread a thin, even layer of the za'atar mixture over each rolled dough round, then place the topped rounds on a preheated baking stone or a baking sheet.

Bake in a very hot oven (about 475°F / 250°C) for 8–12 minutes, or until the edges are golden and crisp and the center is set.

Remove from the oven, drizzle with a little more Extra-Virgin Olive Oil if desired, and serve the manakish warm, torn or cut into wedges.