Manakish

In a large bowl, combine warm water, warm milk, olive oil, sugar, and instant dry yeast. Whisk until well combined.

Add the all-purpose flour and salt to the wet ingredients. Mix until a shaggy dough forms.

Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment and knead for 5 minutes on medium speed.

Lightly grease a clean bowl with olive oil. Shape the dough into a ball and place it in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth.

Let the dough rise in a warm place for about 45 minutes, or until doubled in size.

In a small bowl, combine the za'atar and olive oil. Mix well until a paste forms. Adjust consistency with more oil if needed.

Punch down the risen dough and divide it into 4 equal portions. Shape each portion into a ball. On a lightly floured surface, flatten each ball into a disc, about 6-8 inches in diameter.

Spread a generous amount of the za'atar mixture evenly over each dough disc, leaving a small border around the edges.

Preheat your oven to 200°C (400°F). Place a baking sheet in the oven to preheat.

Carefully transfer the topped Manakish onto the preheated baking sheet.

Bake for 10-13 minutes, or until the crust is golden brown and the za'atar is fragrant.

Let the Manakish cool slightly before serving. Enjoy warm.