August 20, 2014 - 9:44am
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.
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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.
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.