Sun-dried Tomato, Artichoke Flatbread Recipe

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.

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