Preheat oven to 350 degrees.
1 package Classic or Keto flatbread mix
½ c sun-dried tomatoes
½ c canned artichokes, chopped
1 tsp oregano
½ c feta (optional)
1 c warm water*
*for more flavor, add replace ½ c water with ½ c artichoke juice
Mix all ingredients.
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.