Hi Valerie, we encourage you to reconsider your position on previously frozen flatbread — once it's thawed and put back in the oven to re-crisp, it returns to its former just-baked, delicious taste and texture. The results turn out notably better than freezing unbaked dough, especially sourdough, because (at least some of) the yeast is killed during freezing. To ensure the best rise and texture, bake the whole batch and then freeze any spare flatbreads. Spritzing the flatbreads with a bit of water before putting them in the oven for a few minutes will ensure a delicious texture. We hope that helps! Kye@KAF
September 20, 2017 at 3:07pm
In reply to I now have to be gluten free and it's ok to eat sourdough so th… by valerie rankin (not verified)