Step 1

In a large bowl combine the yeast, sugar and ½ cup of the warm water. The water should not be too hot or the yeast will not proof. Mix together and set aside for about 10 minutes until foamy.

Step 2

Add the flour, remaining water and salt to the proofed yeast. Using the dough hook of your stand mixer, begin mixing on low speed. Slowly add the oil and increase the speed until fully combined. If the dough is sticky, add more flour, a tablespoon at a time. If you find the dough wont combine, add water, also a tablespoon at a time. The dough can be made without a stand mixer and kneaded by hand.

Step 3

Lightly flour the bowl and place the dough ball inside. Cover with a kitchen towel and let rise in a warm area for an hour, until doubled in size. After an hour or so, divide the dough into 12 balls. Recover with towel and let rise for an additional 30-45 minutes.

Step 4

Soak the akawi cheese in a bowl of cold water for at least 30 minutes to let out some the salt.

Step 5

Combine the za’atar and olive oil in a small bowl.

Step 6

Shred the soaked akawi cheese using a large box grater. Combine the shredded akawi cheese and shredded mozzarella cheese in a medium sized bowl.

Step 7

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Step 8

On a floured surface, roll out each dough ball into 6 inches in diameter. Place on prepared baking sheet. Top 6 of the flatbread with cheese and 6 with the za’atar mix, leaving a little bit of room on the edges for spreading (like a pizza).

Step 9

Bake for 10-12 minutes, until golden brown the bottom.

Step 10

Serve warm or at room temperature. Keeps well for about a week in Tupperware or sealed baggie (Cheese Manakeesh in the fridge).