Dissolve the yeast and sugar into the water, and allow to sit for 10 to 15 minutes.
In a large mixing bowl combine the flour salt and olive oil.
Make a bay in the middle of the flour, add the water and mix together till a solid ball forms.
Turn the dough out onto a floured board and knead for ten minutes until the dough has lost its stickiness and has a velvety smooth texture.
Place into a bowl and cover with a damp warm cloth. Place the bowl in a warm place such as the window sill on a warm day, in the car, or in a warm oven that have been switched off. Allow to prove for one and a half to two hours.
Push down the dough and kneed again for 5 minutes. Portion into 6 balls, shape cover and allow to rest for a further 30 minutes.
Mix together the Za’atar and the olive oil into a paste
Flatten out the dough, on a baking tray, with your palms and fingers, allowing a narrow boarder to remain. Then add 1 tablespoon of Za’atar paste in the middle.
Cook in the oven for 6-8 minutes, until the dough has risen and browned, allow to cool prior to serving.