This article is very helpful. What are your thoughts on freezing dough for flat bread: ie pita, chapati, or naan? It sounds like I could make the dough, roll it out, and freeze any leftovers. With flatbreads, you could certainly roll out the dough, let it rise slightly (just barely puffing up) and then freeze individually before packing the frozen dough rounds in an airtight container/bag in the freezer. Dough should be used within 1-2 months of freezing to ensure it bakes/cooks up correctly. Alternatively, I would par-cook the dough (until you see some tinges of color on the dough and it has set or puffed visibly--like with pita bread--and then cool and freeze like the dough. You can then warm/toast the flatbread after you pull it from the freezer for fresh flatbreads in minutes. I personally love to use my grill (on medium heat, not ripping hot!) to do this OR in a medium-hot dry skillet to ensure the outside gets a bit toasty while the inside thaws. A light brushing of butter/ghee/oil on the flatbreads before toasting/warming would go a long way to keeping them tender and from drying out before you enjoy them. Kim@KAF

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