1/4 cup raisins, soaked in warm water, drained and finely chopped
1 tsp. cinnamon
dash cardamom powder
1 Tbsp. maple sugar
3 Tbsp. coconut oil, melted
Make the flatbreads
In a small bowl, whisk together the applesauce and almond milk/water. In a large bowl, combine the flour and salt and then add the applesauce mixture, stirring until a soft dough forms. Add more milk/water if dough seems dry; more flour if it is too wet and sticky. Turn dough out onto floured surface and knead for about 15 minutes. Place dough in a lightly-oiled bowl, cover with plastic wrap and let sit for 1 hour.
In a small bowl or measuring cup, combine the coconut oil, spices, maple sugar and raisins. Set aside.
Divide dough into 12 equal pieces. Flatten a piece of dough and roll it out into a very thin disk – about 9-inch round. Keep remaining dough balls covered. Spread about 1 teaspoon of the coconut oil mixture onto the flattened dough and then roll it tightly into a long cylinder. Coil the cylinder into a tight spiral, gently press and then transfer to a large piece of parchment paper. Cover loosely with plastic wrap and proceed with the remaining dough.
Cook the flatbreads
Heat a large cast-iron skillet on medium-heat. Tape a large piece of parchment paper onto a work surface and roll out one of the spirals to a 6-inch or so round. The dough will want to curl up and the raisins will want to escape, but persevere. It helps to roll them out a bit then to let the dough rest before rolling some more. Plop the round into the skillet and cook until puffy and brown, then flip and cook the other side. This takes only a few minutes. Transfer to a plate and cover with a towel to keep warm. Continue with the remaining spirals.