WHOLE WHEAT FLOUR, 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, YEAST, SUGAR, SALT, TO PRESERVE FRESHNESS (CALCIUM PROPIONATE).
1. KEEP PRODUCT FROZEN AT 0°F OR BELOW UNTIL READY TO USE 2. DEFROST AND STORE THAWED FLATBREAD AT ROOM TEMPERATURE NOTES: • TO PREVENT DRYING, FLATBREAD MUST BE COMPLETELY COVERED WITH PLASTIC WHEN STORED IN THE FREEZER, REFRIGERATOR OR AT ROOM TEMPERATURE • THAWING IN REFRIGERATOR OR NEAR SOURCES OF HEAT CAUSES MOISTURE LOSS • THAWED FLATBREAD MAY BE HELD AT AMBIENT TEMPERATURE UP TO THREE (3) DAYS 3. WARM FLATBREADS PRIOR TO FOLDING FOR EASIER HANDLING NOTE: COLD, DRY OR TOASTED FLATBREAD WILL CRACK WHEN FOLDED 4. TO PROPERLY FOLD/ROLL FLATBREAD, LOCATE THE GRILL MARKS WHICH REPRESENT THE GRAIN. FOLD/ROLL THE FLATBREAD AGAINST THE GRAIN 5. FOR SANDWICH APPLICATIONS WITH A MORE AUTHENTIC ARTISAN APPEARANCE, EXPOSE THE OVEN FIRED BUBBLES WHEN FOLDING THE FLATBREAD AROUND INGREDIENTS
