In a small bowl, mix ¾ cup warm water, ¼ cup warm milk, 1 teaspoon sugar, and 2 teaspoons instant yeast. Let sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine 3 cups all-purpose flour, 1 teaspoon salt, and 2 tablespoons olive oil. Gradually pour in the yeast mixture, stirring until a dough forms.

Knead for 8-10 minutes on a floured surface until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl and cover it with a damp cloth. Let rise in a warm area for about 1 hour, until doubled in size.

While the dough rises, mix ¼ cup of za’atar spice with 3 tablespoons extra virgin olive oil to make the topping. Let sit for 15-20 minutes.

Once the dough has risen, punch it gently to release excess air. Divide into four portions and shape each into a ball. Roll each ball into an 8-inch circle about ¼ inch thick.

Transfer the rolled flatbreads to a parchment-lined baking sheet. Spoon the za’atar mixture onto each circle, spreading evenly, leaving a border around the edges.

Preheat oven to 475°F (245°C). Bake for 10-12 minutes until edges are golden brown and flatbreads are puffed.

Remove from the oven and let cool for a couple of minutes. Best served warm with fresh vegetables or labneh.