Manakish Zaatar

In a large bowl, combine 3 cups all-purpose flour, instant yeast, sugar, and salt until evenly mixed.

Add warm water and 2 tablespoons of the extra-virgin olive oil, then mix into a shaggy dough and knead for 6 to 8 minutes until smooth and elastic.

Cover the bowl with a clean towel and let the dough rise in a warm place for 45 to 60 minutes, until noticeably puffy.

Position oven racks in the upper and lower thirds of the oven and preheat the oven to 475°F. If using parchment, line the baking sheets only with parchment paper rated for at least 475°F; otherwise leave the baking sheets unlined.

Stir the dry zaatar seasoning blend with the remaining 1/3 cup extra-virgin olive oil in a small bowl until it forms a glossy, spreadable topping.

Lightly dust the work surface, rolling pin, and unlined baking sheets, if using them, with the 2 tablespoons flour for dusting. Divide the dough into 4 equal pieces, roll each into a thin round about 7 inches wide, and place 2 rounds on each baking sheet so they do not overlap.

Spread the zaatar-oil mixture over each dough round, leaving a small border, then rest for 10 minutes while the oven finishes heating.

Bake for 8 to 10 minutes, switching racks and rotating the baking sheets halfway through, until the edges are lightly golden and the bottoms are cooked through.

Let the manakish cool for 2 minutes, then serve warm while the topping is fragrant and glossy.