Fresh-Baked Manousheh with Za'atar and Olive Oil

In a large bowl, combine the flour, instant yeast, sugar, and salt. Add the 2 tablespoons of olive oil and warm water. Mix with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 7-8 minutes until it is smooth, elastic, and springs back when pressed with a finger.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 45-60 minutes until doubled in size.

While the dough rises, prepare the za'atar topping by mixing the za'atar blend with 1/3 cup olive oil in a small bowl. The consistency should be a thick, spreadable paste. Add more oil if needed.

Preheat the oven to 475F (245C). If you have a pizza stone or baking steel, place it in the oven to preheat as well.

Punch down the risen dough and divide it into 6 equal pieces. Roll each piece into a ball, then flatten and roll out into a circle about 8 inches in diameter and 1/4 inch thick.

Place the rounds on parchment-lined baking sheets. Spread 2-3 tablespoons of the za'atar paste evenly over each round, pressing gently so it adheres, leaving a tiny border at the edge.

Bake for 8-10 minutes until the bread is puffed, the bottom is lightly golden, and the za'atar is fragrant and slightly darkened. Watch carefully to avoid burning.

Remove from the oven and fold each manousheh in half while still warm. Serve immediately with fresh tomatoes, cucumbers, mint, olives, and labneh on the side.