Mana’eesh are like slightly more solid pita breads and have endless uses.
2 1/2 Cups lukewarm water
1 Tbsp. Yeast
1 tsp. Sugar
1 Tbsp. Sea salt
6 – 7 cups all-purpose or bread flour
1/2 cup olive oil
1/2 cup Lebanese Za’atar
Place the water in a large bowl. Sprinkle the yeast over the water, sprinkle the sugar on top and let rest for 10 minutes, or until the yeast begins to foam. Mix in the salt and half the flour. Add the rest of the flour one cup at a time, just until the dough holds together. Knead the dough well (either by hand or in a standing mixer), adding flour as necessary until the dough is smooth and shiny. You may need more or less flour than called for in the recipe.
Put the kneaded dough in a bowl that has been coated with olive oil, cover the bowl with a dish towel, and place in a warm area to rise. Let the dough rise for 1 hour, or until it has doubled in bulk.
Preheat the oven to 500°F.
Divide the dough into 12 pieces and pat or roll each piece into a 6” round flatbread. Place the flatbreads on baking sheets with rims. Use your fingers to dimple the tops of each flatbread. Let the flatbreads rest for 20 minutes.
Mix together the olive oil and Za’atar.
Dimple the flatbreads one more time. Divide the topping between the flatbreads, about 1 Tbsp. each, and spread it evenly over the flatbreads’ tops. Bake the flatbreads for 8-10 minutes, or until the flatbreads are golden. Serve immediately.