MAKE DOUGH: In the bowl of a stand mixer, add the dry ingredients and whisk to combine. Combine the yogurt, oil, and warm water in a measuring cup with a whisk, then add to the mixing bowl. With hands, a dough whisk, or in a stand mixer set on speed 4, knead the dough for 10 minutes or until smooth and elastic. The dough shouldn’t be sticky when you poke it with your finger. It also shouldn’t be too dry or crumbly. If it is, you can use 1-2 more tablespoons of water and mix it into the dough well.

LET IT RISE: Gather and form a dough ball. Place in a lightly oiled bowl, cover, and let sit in a warm place to prove for 45 minutes or until doubled in size (see notes.) When 10 minutes are remaining, position a rack in the center of the oven and preheat the oven to 500ºF. If your preparing this on a pizza stone/steel, allow it to preheat in the oven.

ROLL: Divide dough into 8 equal dough balls. Once divided, flatten the dough by rolling it out into a 6-inch circle that is ½ inch in thickness. If the dough sticks to the counter, use a sprinkle of flour on the surface and the rolling pin. If the dough doesn’t give, cover with a tea towel and let rest 10 minutes. Dimple the dough with your fingers pushing all the way down so that the dough doesn’t rise too much in the oven. Transfer to a sheet pan sprayed with oil spray or to a floured peel before topping.

TOP: Combine the zaa’tar and olive oil in a small bowl. Spread roughly 2 tablespoons on the dough leaving a ¼ inch border. Then sprinkle with cheese. If you are baking these on a sheet pan, spray a nonstick sheet pan with cooking spray. Place 1-3 manakish on the sheet pan (whatever fits comfortably.)

BAKE: Place the baking sheet in the oven and bake. The pizza steel takes 5-6 minutes for the dough to cook through and the cheese to melt, baking on a sheet pan will take longer; about 6-10 minutes to cook through. Serve warm!