To begin, preheat your oven to 220°C (430°F). In a large bowl, mix the flour, yeast, sugar, and salt. Gradually add the warm water and olive oil, mixing until the dough comes together. Knead the dough for about 7-10 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour.

Once kneaded, form the dough into a ball and lightly coat it with olive oil. Place it back in the bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.

While the dough is rising, prepare the za'atar topping. In a small bowl, mix the za'atar with olive oil to form a spreadable paste. Adjust the olive oil amount if needed, ensuring the mixture is well combined and easy to spread over the dough.

Once the dough has risen, punch it down to release the air. Divide the dough into 4 equal portions, rolling each into a smooth ball. On a lightly floured surface, roll out each dough ball into a round shape about 1/4 inch thick and approximately 8 inches in diameter.

Transfer the rolled-out dough rounds onto a baking sheet lined with parchment paper. Using your fingers, gently press the dough to create small dimples on the surface, this will help the za'atar topping stay in place during baking.

Spread a generous amount of the za'atar mixture evenly on each piece of dough, leaving a small border around the edges. Ensure the topping is evenly distributed to enjoy the full flavour of the za'atar in each bite.

Bake the manakish in the preheated oven for 10-12 minutes, or until the edges are golden and the dough is cooked through. Keep a close eye on the flatbreads to prevent over-baking, as they should be soft with a slightly crisp edge.

Once baked, remove the manakish from the oven and let them cool slightly. Serve the warm manakish with fresh vegetables, olives, or cheese as a side, or enjoy them on their own for a simple yet flavourful snack. Pairing them with a cup of mint tea adds a perfect Lebanese touch.