INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL, NONFAT DRY MILK, HONEY, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, YEAST, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), GUAR GUM, SODIUM STEAROYL LACTYLATE, ENZYME
KEEP FROZEN 0°F (-18°C) OR BELOW Handling Instructions: For best results and to prevent product dryness, thaw flatbread at ambient temperature (i.e. 75°F (24°C)). Thawing under refrigeration is not recommended. To thaw an entire case, remove from the freezer and leave in the original packaging with inner bags sealed. Product will thaw at room temperature in approximately 8 to 12 hours. To thaw a partial case, remove desired number of bags from the case, then reseal the case and return to the freezer. Keep inner bags sealed. Product will thaw at room temperature in approximately 3 to 6 hours. For optimal product performance, thawed flatbread should be used within 15 hours. Thawed product may be microwaved for 15 seconds at medium power to promote elasticity.