Prepare the dough:
In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5-10 minutes, or until the mixture becomes frothy. In a large mixing bowl, combine the flour and salt (and mahlab, if using). Add the yeast mixture and olive oil to the flour mixture. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until it’s smooth and elastic.

Let the dough rise:
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 1-1.5 hours, or until it has doubled in size.

Prepare the cheese filling:
While the dough is rising, mix the shredded mozzarella, crumbled feta, ricotta (if using), oregano, and black pepper in a bowl. Set aside.

Preheat the oven:
Preheat your oven to 475°F (245°C). If using a pizza stone, preheat it in the oven as well.

Shape the dough:
Punch down the risen dough and divide it into 4-6 equal portions, depending on how large you want your manakeesh. Roll each portion into a ball and then flatten it into a round or oval shape on a lightly floured surface. Roll each piece out to about 1/4-inch thickness.

Add the cheese topping:
Spread a generous amount of the cheese mixture evenly over each flatbread, leaving a small border around the edges. You can slightly press the edges to form a crust.

Bake the manakeesh:
Place the prepared manakeesh onto a baking sheet or a preheated pizza stone. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbling and slightly golden.

Garnish and serve:
Remove the manakeesh from the oven and drizzle with a little olive oil. Garnish with fresh chopped parsley or a sprinkle of Za’atar spice mix, if desired. Serve warm and enjoy!