Step 1

Combine the warm water, yeast, and honey in the bowl of a stand mixer and mix together. Set aside until foamy, about 5 minutes.

Step 2

Add the flour, salt, and olive oil to the yeast mixture. Using the dough hook, knead on low speed until a smooth dough is formed, about 5 minutes. If the dough is a little stiff, you may need to add an additional 1 to 2 tablespoons water. If it's very sticky, you may need to add an additional 1 to 2 tablespoons flour. The final result should be tacky but not too sticky.

Step 3

Remove the dough from the bowl and, using your hands, shape into a smooth ball. Place dough in a clean, lightly oiled bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.

Step 4

Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.

Step 5

Divide the dough into six equal portions (about 115 grams or 4 ounces each). Shape each portion into a smooth ball, then one by one flatten, spread, and stretch each ball into a circle about ¼ inch thick and 6-inches in diameter.

Step 6

Place each disc of dough on the prepared baking sheet and repeat with the remaining dough until you have 6 flat discs of dough.

Step 7

Stir together the olive oil and za'atar and use a spoon to divide it over the 6 discs of dough, spreading it evenly and leaving just a small border at the edges (like a pizza).

Step 8

Bake the breads until they just start to brown around the edges, 14 to 16 minutes. These are best served warm but are also delicious at room temperature.