Cranberry Lemon Flatbread

Cranberry Lemon Flatbread

Festive, bright and delicious!  Why buy store bought bars when you can easily make your own.  Serve with brunch or eat as a snack!



For This Batch

  Preheat oven to 350 degrees.

  •  1 package Classic 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 your choice of sweetener



Soak the craisins in warm water for 5 minutes.

Drain and put into dry mix.

Add lemon zest.

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 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 warm oven until ready to serve.


Icing: (optional)

1 Tbsp lemon juice

1 tsp water

1/2 C icing sugar

Mix and drizzle over cooled flatbread.


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