The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Storing flatbread.

clearlyanidiot's picture
clearlyanidiot

Storing flatbread.

Other than pizza, flatbreads have been on my roadmap of things to bake for awhile now, but the couple times I've experimented with wraps/pita, both went stale really rapidly.

Is there a way to improve the shelf life? Or is it just the nature of flatbread to be eaten as soon as possible.

Shai's picture
Shai

Most flatbrrads are usually best eaten as soon as they have cooled enough to eat and will hold acceptably well for a fee hours if covered well in a plastic bag. If you want to keep them for longer it's best to freeze them as soon as it's chilled.  Reheat the bread in the microwave if it's a soft bread such as a pita, or in an oven if it should be crunchy. 

cerevisiae's picture
cerevisiae

Since I usually don't need more than one or two pieces of flatbread, I like to make small batches of dough and keep them in the fridge for a few days, taking a little each time I want fresh bread. Depending on the flour and formulae, I find the dough produces good bread for anywhere from a few days to a week.

I also bake the breads in a cast iron skillet on the stove rather than heating up the whole oven. It's more of a production than just having the breads on hand, but if I'm just making one or two, it's still pretty easy, especially if I pre-portion the dough.

I've taken to doing a lot of breakfast/brunch flatbreads with eggs and cheese and veggies cooked right onto it, which makes for a nice tidy meal.

Freezing would probably also work pretty well, though I haven't tried it.