Manoushe

Place the flour in a large bowl or the bowl of a stand mixer. Whisk in the salt, sugar, and instant yeast. Drizzle in the olive oil and water (start with 1 cup), adding more as needed to saturate the flour. Using the dough hook or a wooden paddle, begin mixing the dough, adding just enough water to incorporate all the flour- it should start pulling away from the bowl.

Knead for 8-10 minutes using floured hands or the dough hook until the dough is silky smooth. Make a ball, lightly oil all sides of the manoushe dough, and place in the bowl to rise, covering with a damp kitchen towel, until at least doubled, about 2 hours.

Preheat the oven to 450-500F ( if you have a pizza stone – use it!) Convection is good too.

Knock back the dough and pour it onto a floured surface. Divide into 8-10 equal pieces and shape into balls. Cover with a kitchen towel for 15 minutes- or place on a parchment-lined sheet pan, seam side down, covered with the damp towel in the fridge for up to a few hours.

Mix the zaatar spice blend with the olive oil, salt and sumac in a small bowl.

On a floured surface, roll out a "tester " 6-8 inches in diameter (no more than 1/4 inch thick). If the dough resists, let it rest for a couple of minutes, then roll again. TIP: For very thin manoushe (to use for wraps), aim for 10 inches in diameter, ⅛ inch thick. This will require some rolling/resting/ stretching.

Place it on parchment (or a pizza peel) spreading a little of the zaatar paste all around the top leaving ½ inch space around the edges. Lift onto a sheet pan or pizza stone and bake it until bubbly and golden on edges. Decide if you want to roll them thicker or thinner. Then roll out 2-3 at a time, and bake in batches. Keep them warm wrapped in a kitchen towel.

To serve, place warm Manoushe bread, in a towel-lined basket or platter, either stacked or arranged. Wrap them up with a towel to keep them warm.