Preheat the oven to 200°C (390°F) and place a baking sheet inside or line one with baking paper.

Combine 13 g active dry yeast, 5 g sugar, and 150 ml warm water in a mixing bowl.

Rest the yeast mixture for 5 minutes, until lightly foamy.

Add 250 g Type 55 wheat flour to the yeast mixture and stir until a rough dough forms.

Add 4 g salt for dough and knead the dough for 8 to 10 minutes until smooth and elastic.

Brush the dough with about 15 ml olive oil and cover the bowl.

Let the dough rise for 60 minutes, until doubled in volume.

Crush 50 g ground thyme if needed and combine it with 23 g sumac, 13 g toasted sesame seeds, and 3 g salt.

Mix the za'atar blend with 45 ml olive oil for za'atar topping to make a spreadable paste.

Divide the risen dough into 4 equal balls and cover them while shaping.

Flatten each dough ball by hand or with a rolling pin into a thin round about 18 cm (7 in) wide.

Spread the za'atar paste evenly over each dough round, leaving a narrow border.

Optionally scatter 25 g grated cheese over each flatbread.

Bake the man'ouché for 10 to 12 minutes at 200°C (390°F), until puffed and lightly golden at the edges.