In a large mixing bowl, combine the yeast, brown sugar, and plant-based milk or water. Stir until the yeast and sugar are dissolved. Let stand for 7-8 minutes, until the mixture is foamy and active looking.

Add the bread flour, salt, and olive oil. Stir until a shaggy dough forms, then knead by hand or with a stand mixer fitted with a dough hook for 8-10 minutes, until the dough is smooth, soft, and slightly tacky.

Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, 60 to 90 minutes.

While the dough rises, prepare the topping by stirring together the za’atar, lemon zest, parsley, mint, olive oil, and water until evenly combined.

Preheat the oven to 475°-500°F (250°C). If using a baking stone or steel, place it in the oven while it preheats. If you are using a pizza oven rather than a home oven, bring the temperature up to 700°F (370°C) and let it sustain that temperature for at least 20 minutes before baking.

Turn the dough onto a lightly floured surface and divide it into 6 equal portions (about 200 g. each). Shape each portion into a ball, cover with a clean kitchen towel, and let rest for 20 minutes.

Roll or gently stretch each portion into an oval or round ¼ inch (6 mm) thick. Transfer to a parchment paper-lined baking sheet or a lightly floured pizza peel if using a baking stone or steel.

Spread the topping evenly over each round, leaving a narrow border around the edge.

Prick the surface of the dough all over with the tines of a fork before baking to prevent large bubbles from forming in the oven.

Bake for 6-7 minutes, until the crust is lightly browned and the topping is fragrant. If baking directly on a baking stone or steel, transfer the manakeesh to the hot surface and bake until the crust is crisp on the bottom and lightly browned around the edges. If baking in a pizza oven around 700°F, the baking time will be reduced to around 3 minutes.

Brush around the edges with additional extra-virgin olive oil and serve warm.