Measure warm water into a glass measuring cup or bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.

In a large mixing bowl, combine flour and salt. Pour in yeast mixture and olive oil, stir well to combine.

Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.

Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.

Once dough has doubled, punch it down, and divide it out into 8 equal sized pieces.

Preheat oven to 400 F, line 2 baking sheets with parchment paper.

One at a time, flatten dough out into rounds that are about 6” in diameter, place on parchment lined baking sheets.

Mix together the olive oil and zataar, divide among prepared dough rounds. Spread evenly over each, leaving a bit of a border around the edge.

Combine the two cheeses, sprinkle over the zaatar covered rounds of dough.

Bake for about 15 minutes, or until lightly golden.

Remove from oven, allow to cool slightly before eating. Best served hot - fresh out of the oven or reheated.