Sundried tomato & artichoke flatbread

Sun-dried Tomato/Artichoke Flatbread

 Here is Myrna's take on the classic flatbread - using of course our Babz Classic Flatbread mix.  So delicious you won't even notice that is good for you!



For This Batch

 Preheat oven to 350 degrees.

  • 1 package Classic flatbread mix
  • ½ C sun-dried tomatoes
  • ½ C canned artichokes, chopped
  • 1 tsp oregano
  • 1/2 tsp pepper
  • salt to taste 
  • 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 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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