In a medium bowl add the warm water and mix with yeast and sugar (or honey or maple syrup). Allow the mixture to sit for 10 minutes to activate. You will see a foam form on the surface of the water.
Add in the flour and begin to mix using hands or a spoon. It will be sticky. Once slightly mixed, begin to slowly add the olive oil, a little at a time as you are kneading the dough. The dough will be loose and the stickiness will decrease as you add in the oil (you can use avocado oil or canola oil instead of you wish)
Once your dough has formed form it into a ball, cover it directly with oiled suran wrap then cover it a kitchen towel. Set it aside and allow it to rest for atleast 30 minutes.
The dough should have doubled in size. Form a 3-4 inch ball of dough, then place on a clean floured surface. Flatten using a rolling pin for flatter bread; or with the tip of your fingers, press down on dough to form a round circular shape.
Place skillet on high heat. After a few minutes lower to low heat. Place the dough on the skillet for about 2 minutes on each side. Enjoy the flat bread as is or with your favorite spread.
If you want to make this flat bread with zaatar, mix 3 tablespoon of za'atar with 3 tablespoon of extra virgin olive oil. Brush this mixture on the Manakeesh the first thing after you roll them.
Press your fingertips into the dough to create the little dimples.