Low Carb Seasoned Flatbread | Atkins Low Carb Diet

1 packet Atkins Bread Mix
290 ml warm water
2 tablespoons avocado oil
2 teaspoons Ranch Seasoning (can be store bought or you can use italian seasoning too)
2 teaspoons fresh rosemary finely chopped
1 teaspoon lime zest finely grated
Pinch chilli flakes to taste

Place the bread mix, yeast sachet and warm water into a mixer bowl. Mix with dough hook for 5 minutes. Cover the dough with a silicone mat or towel and leave in a warm place for 1 hour.
Transfer the dough to workbench or silicone mat. Gently knead the dough to expel some of the air. Divide the dough into quarters and shape each quarter into a ball.
Cover a ball of dough with a large sheet of baking paper and press down. Using a rolling pin roll out into a large oval shape about 10-15 mm thick. Using a dough scraper or knife cut a slit through the centre, careful to not go all the way to the ends of the dough. Cut 3-4 slits on either side of the centre cut creating "leaf veins". Gently stretch open each of the slits. Place the flatbread onto a large baking tray lined with baking paper. Repeat with each quarter. Cover and leave in a warm place for 20-30 minutes.
Brush the bread with avocado oil and season well with ranch, rosemary, lime zest and chilli flakes.
Preheat the oven to 190°C.
Bake the bread for 15-20 minutes or until cooked through and lightly golden. Leave to cool on baking trays. Serve with your favourite dip, soup or stew.