Sift the flour and salt into a large bowl
Add the sugar and yeast to ½ cup of the warm water and give it a quick stir, let it sit for ten minutes or until the yeast activates
Add all of the wet ingredients to the flour and salt
Either knead with your hands for 10 minutes or until all of it comes together well, or use a KitchenAid mixer with the dough attachment on low for 3-4 minutes. It should be a very elastic dough when it comes together
Cover the bowl with plastic and place the bowl in a warm place of the house to proof for about 1-1 ½ hours, or until it doubles in size
With wet fingers, form the dough into orange size balls and place on a greased cookie sheet, intermittently dip your fingers in water so that you can work with the dough without it sticking and so that it will get that nice shine on the dough
At this point you can freeze as many of the dough balls you want, if you want to freeze them to use later. The amount of za'atar seasoning should be doubled if using the whole recipe for all of the dough
After forming the dough into balls, place a greased piece of plastic wrap over it and let it rise for about 30-45 minutes
After it rises, put a little bit of the dough on a well floured surface and roll it to be about ¼" in thickness or even less. It is easier to work with if it is about 6 inches across.
Move the oven rack to the top of the oven and preheat the oven to 400°
Mix the za'atar seasoning, olive oil and lemon juice together. It should not be runny, but more of a wet, gritty mixture
Crimp the edges of the dough after it is rolled out. This will give it a rustic look and it will also ensure the za'atar mix does not seep off of the edge of the bread
Spread several tablespoons of the za'atar mix evenly over the surface of the dough leaving ¼ of the edge of the dough without any seasoning.
Place the prepared flatbreads on a baking sheet and transfer them to the preheated oven
Bake the bread for 5-6 minutes or until the za'atar it starts to bubble then turn on the broil function to high for 2 more minutes or until the edges become brown and crispy
Serve warm either as a side dish or with hummus. Traditionally it is served with yogurt and fresh mint along side breakfast