This thin, crispy flatbread falls into the large category of Levantine breads called mana’ish. Baking instructor Karen Ogrinc created this less traditional (and quick!) version for our Baking School. It takes just over 1 hour from start to finish, so you can have warm bread on the table in no time. While the bread itself doesn’t have much time to develop flavor, the toasty, herbaceous za’atar happily shoulders all of the weight. Enjoy slices for breakfast, alongside olives, tomatoes, and labneh; pair it with soup or a chopped salad; or dip it into whipped feta or seasoned Greek yogurt.