Using a bread machine, pour all flatbread ingredients in order into mixer and run on dough setting. If not using a bread machine, mix ingredients by hand. Knead for 15 minutes and let rise for 90 minutes.

Preheat oven to 400°F.

Slice apples into 1/4-inch slices. Transfer to large skillet, along with remaining filling ingredients. Cook over medium-high heat for 10 minutes or until apples soften. Then, transfer to separate bowl and let cool.

In the same skillet apples were cooked in, add citrus wine drizzle ingredients and cook over high heat for 10 minutes or until reduced by half. Then, transfer to separate bowl and refrigerate until fully cooled.

When oven is heated, roll out dough onto unfloured surface. The dough is more like a cracker dough, so it shouldn't stick. Divide in half and roll each out thinly into roughly 9x9-inch squares. Put each on a separate baking sheet and place in oven to blind bake for 10 minutes or until crusts start to brown slightly.

Remove crusts from oven and divide apple topping in half among the two. Return to 400°F oven and bake for 10 more minutes.

Remove flatbreads and sprinkle zest of one lemon evenly among the tops of both. Cut each into 6 equal pieces.

When plated, drizzle desired amount of citrus wine drizzle on top of each piece.