SUN-DRIED TOMATO & ARTICHOKE FLATBREAD
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 flavour, 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 mixture into parchment paper-lined pie tin.
For crisper flatbread, pour mixture onto 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.