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Ingredients
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Dough
Zaatar topping (enough for 10 manakish)
Finishing (optional)
Method
Dough
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive—start with fresh yeast.
Mix dough
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 6 cups all-purpose flour and 2 tsp fine sea salt. Make a well in the center, add the foamy yeast mixture and 3 tbsp olive oil. Mix by hand or with the mixer on low until a rough dough forms, about 2–3 minutes.
Knead
Knead the dough by hand on a lightly floured surface for 8–10 minutes (or 5–7 minutes in the stand mixer) until the dough is smooth, elastic, and slightly tacky but not sticky. Add up to 2–4 tbsp additional flour only if the dough is excessively sticky.
First rise
Form the dough into a ball, lightly oil the inside of the mixing bowl with a little olive oil, place the dough inside, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.
Divide and rest
Punch down the risen dough to release air. Turn onto a work surface and divide into 10 equal pieces (each about 110–130 g / roughly the size of a small apple). Shape each portion into a smooth ball, place on a lightly floured tray, cover with a towel and rest for 15 minutes to relax the gluten.
Zaatar topping
Prepare zaatar mixture
While the dough is rising or resting, combine 1 cup dried zaatar, 1 tsp sumac (if using), and 1/2 tsp fine sea salt in a shallow bowl. Gradually whisk in 1/2 cup extra virgin olive oil until the mixture becomes a spreadable paste with a slightly loose but cohesive texture. Adjust oil by up to 1–2 tbsp if necessary; the mixture should not be watery.
Assemble and bake
Preheat oven
Place a baking stone or two baking sheets in the oven and preheat to 475°F (245°C) for at least 30 minutes so the surface is very hot. If you have a convection oven, set to 450°F (232°C).
Shape dough
Working with one dough ball at a time, on a lightly floured surface or on a piece of parchment, use your fingers or a rolling pin to flatten each ball into a round disk about 6–7 inches (15–18 cm) in diameter and about 1/8–1/4 inch thick. Leave a slightly thicker rim if you prefer a defined edge.
Top with zaatar
Place each flattened disk on a piece of parchment or a lightly floured peel. Spoon about 2–3 tbsp of the zaatar-olive oil mixture onto the center of each disk. Using the back of the spoon or your fingers, spread the mixture evenly to cover the surface almost to the edges, leaving the rim visible. Amount may vary slightly to achieve even coverage; use remaining mixture for all 10 pieces.
Optional garnish
Brush the exposed rim lightly with olive oil (about 1/2 tsp per rim) and sprinkle a few sesame seeds over the edges or center if desired.
Bake
Slide 2–4 manakish (depending on oven and stone/sheet size) onto the preheated stone or baking sheet. Bake for 6–9 minutes at 475°F (245°C), rotating halfway if needed, until the crust is puffed and golden at the edges and the zaatar looks fragrant and slightly toasted. Thicker dough may take a minute or two longer.