In a large mixing bowl, combine warm water, warm milk, sugar, and instant yeast. Let sit for 5 minutes until foamy.

Add olive oil, flour, and salt. Mix until a rough dough forms, then knead for about 8–10 minutes until smooth.

Place the dough in an oiled bowl, cover, and let it rise in a warm area for about 1 hour until doubled.

In a separate bowl, combine za’atar spice and extra virgin olive oil to form a spreadable mixture. Let sit for 15–20 minutes.

After rising, punch down the dough and divide into 4 equal portions. Roll each portion into a circle about 8 inches in diameter.

Spread the za’atar mixture over each dough circle, leaving a small border around the edges.

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

Cool slightly on a wire rack before serving warm with fresh vegetables or labneh.