Mix flour and salt in a large bowl.

Heat water in a heat proof measuring cup to lukewarm. Do not overheat or the yeast won't work. Add yeast and honey to the water and let stand 5-10 minutes.

When yeast mixture is foamy add it and the ¼ cup of olive oil to the flour and salt mix. Stir with a wooden spoon. Work a little bit with your hands, if you need to, to get a uniform moist dough. Add a bit more flour if you need to to make the dough moist but not sticky.

Transfer the dough to an oiled bowl and cover with plastic wrap. Allow dough to rise about 1 hour until doubled in size.

After the dough has risen preheat oven to 400 degrees and cover two baking sheets with parchment paper. Position your oven racks to top third and bottom third of your oven.

Divide the dough into 4 equal portions. Roll out lightly on a floured surface to desired shape until it is about ¼ inch thick. (Whatever size/shape fits your baking sheets).

Let the rolled dough rest on the pans another 10-15 minutes.

Brush the tops of the dough with olive oil and then spread za'atar evenly over the oiled top. (Or any other flavors you may wish to add at this point).

Bake flat breads about 5 minutes, then change the pans from rack to rack and turn them from front to back. Pop any bubbles that may have formed in the bread at this point.

Bake a further 5-7 minutes until tops are lightly browned.

Remove from oven and allow to cool.