MAN'OUSHE WITH ZA'ATAR OIL, TOMATOES, AND CUCUMBER

Steps:

• Dough:
• Whisk sugar, yeast, and 1/2 cup warm water (105°-110°) in a medium bowl until yeast is dissolved. Let sit until foamy, 5-10 minutes.
• Meanwhile, whisk salt and 3 1/4 cups flour in a large bowl. Make a well in the center and pour in yeast mixture, 2 Tbsp. oil, and 3/4 cup warm water. Stir with a wooden spoon from the center out to gradually incorporate dry ingredients until you have a rough, shaggy dough.
• Turn out onto a work surface and knead lightly to bring together into a single mass. Continue kneading, adding flour as needed if sticky, until dough is smooth, supple, firm, and elastic, about 5 minutes. Place in an oiled bowl; turn to coat. Cover with plastic wrap and let sit in a warm spot until doubled in size, 1 1/4-1 3/4 hours.
• Za'atar oil and assembly:
• Place a rack in lower third of oven and set a pizza stone or upside-down rimmed baking sheet on rack (use two sheets side by side if you can fit them); preheat to 500° or highest setting. Stir za'atar and 1/3 cup oil in a small bowl; set aside.
• Turn out dough onto a lightly floured surface and divide into 4 pieces. Form into smooth balls, dust lightly with flour, and cover. Let sit until relaxed, 10-15 minutes.
• Working with 1 piece at a time, roll balls into 1/4"-thick rounds and flour both sides. Stack rounds, separating with plastic wrap, as you go. Transfer a round to a generously floured pizza peel or an upside-down baking sheet (not the one that's in the oven) and brush one-quarter of za'atar oil all over the surface. Carefully slide dough onto pizza stone and bake until flatbread is puffed in spots and edges are golden brown, 4-5 minutes, depending on oven temperature. Transfer man'oushe to a wire rack; let cool slightly. Repeat with remaining rounds of dough.
• Toss cucumber, tomatoes, mint, and lemon juice in a medium bowl. Season with salt and pepper and drizzle lightly with oil. Spoon over warm man'oushe.