Dough

Cup of Yum
1. Combine yeast, sugar and 1/2 cup of the warm water in a small bowl and stir. Set aside to proof for 10 minutes.
2. In a mixer bowl, sift in the flour, dry milk and salt.
3. Add the yeast mixture and olive oil to the flour and using the dough hook, knead for 10 minutes adding the remaining 1/2 cup water little by little until a nice consistent dough is formed.
4. Cover the bowl with plastic wrap and let it rise until doubled in size or for 1 hour.
5. Preheat oven to 375°F. Line two large baking sheets (enough to hold two 8" circles) with silicon mat or parchment paper.

Assembly

1. In a small bowl, blend the zaatar mixture, then set aside. In another small bowl, combine the cheeses and set aside.
2. Lightly flour work surface and divide the dough into 8 equal pieces. Form each into a ball by rolling it on the work surface in a circular motion.
3. Working with one ball at a time (cover the rest with plastic wrap) roll the dough ball into an 8" circle, lightly dusting with flour as you roll.
4. Arrange 2 dough rounds per baking sheet. Divide the za’atar oil mixture on top of 4 flatbreads and the cheese mixture over the remaining 4 dough rounds, spreading the toppings to edge of each flatbread.
5. Bake for 12-15 minutes or until the bottom of the manakeesh turns a golden brown. Serve immediately.