Cranberry Lemon Flatbread
Preheat oven to 350 degrees.
1 package Classic or Keto flatbread mix
½ c craisins
Juice from one lemon, reserve about 1 T juice
Zest from one lemon
1 c total liquid, warm water plus lemon juice
For a sweeter taste, add 1/8 to ¼ c sugar
Soak the raisins in warm water for 5 minutes.
Drain and put into the dry mix.
Add lemon zest.
Add warm water and mix thoroughly.
Let sit for about 5 minutes.
For a softer flatbread, pour the mixture into a parchment paper-lined pie tin.
For crisper flatbread, pour mixture onto a parchment-lined cookie sheet. Spread as thick or thin as you like. It does not need to cover the entire cookie sheet.
Score into eight pieces.
Bake for about 25-30 minutes or until golden brown.
To make a crispier product, flip over and remove parchment paper. Let sit in a warm oven until ready to serve.