How to Make It
Place 2 1/4 cups warm water in a large bowl, and sprinkle in sugar and yeast. Wait for it to foam, then add flour, fenugreek, and salt. Cover with plastic wrap, and let stand until it becomes very bubbly, 1 to 2 hours. (You can do this the night before and leave it in the refrigerator; just bring it back to room temperature in the morning before starting the next step.)
Remove plastic wrap, stir in baking powder, and wait for batter to become covered in bubbles, 5 to 10 minutes.
Pour a heaping 1/3 cup batter into a cold small nonstick frying pan. Cook over medium-high until bottom is shiny and slightly brown, about 4 minutes. Reduce heat to low, and cook until top is set, about 2 minutes. Turn out onto a paper or cloth towel. The temperature of the pan is important here, so before making the next lachuch, run the underside of the pan under water to cool it so you are ladling the batter into a cool pan. Repeat cooking process with remaining batter.
To serve, spread each lachuch with 2 tablespoons labeneh, drizzle with olive oil, scatter 1/4 teaspoon za’atar over the top, and roll it up into a bubbly little jelly roll.