Classic raisin bread with a Myrna's Classic flatbread twist. Why settle for store bought bars when you can easily make your own. Added bonus, while the flatbread bakes, you home is going to smell amazing!
For This Batch
Preheat oven to 350 degrees
- 1 package Classic Flatbread mix
- 1/2 - 3/4 C raisins
- 1 tsp cinnamon
- 1/2 tsp all-spice
- 1/2 tsp nutmeg
- 1 C warm water
- For a sweeter taste, add 1/8 to 1/4 C your choice of sweetener
Soak the raisins in warm water for 5 minutes.
Drain and put into dry mix.
Add warm water and mix thoroughly.
Let sit for about 5 minutes.
Topping Mix: 1 tsp cinnamon, 5 tsp sugar
For a softer flatbread, pour mixture into parchment paper-lined pie tin.
For crisper flatbread, pour mixture onto 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. Sprinkle a mix of cinnamon and sugar on top.
Bake for about 25-30 minutes or until golden brown.
To make a crispier product, flip over and remove parchment paper. Let sit in warm oven until ready to serve.
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