I was eating at a sub making restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks."
The Chef said, "Well technically the flatbread still HAS to be toasted, so would you like the meat toasted ?"
In confusion, I asked, "Why? I would prefer it un-toasted."
The Chef said, "We are required to toast all flatbread, as it releases some chemical... or something."
Can anyone clear up what he may be referring to? Does flatbread (non-homemade) HAVE to be toasted / cooked / microwaved ?
Ingredients: Enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid, malted barley flour), water, soybean oil, yeast, contains 2% or less of nonfat dry milk, salt, wheat gluten, sugar, dough conditioner (acacia gum, guar gum, ascorbic acid, L- cysteine, enzymes), calcium propionate, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), and sodium stearoyl lactylate.