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I like to make flatbreads but have minimal space for kneading/making the dough, which requires a lot of effort to move away kitchen items and machines. The recipe I usually do uses yeast with about 1 hour of proofing time.
What I would like to do is make a large batch of dough and preferably freeze them in portions to defrost, roll out and bake in a frying pan.
I figured since they are flatbreads, it might not matter that much, but what effects can this have on the dough?
Yes, dough can be frozen, later thawed and continue making bread. There is, in general, no effect on the dough/yeast once it's thawed/re-warmed. Freezing them relatively flat will help them to freeze/thaw faster than as more rounded (ball or log) shapes.
An alternative (not one I use or particularly suggest, but you might want to know it exists) is to "par-bake" breads and store them frozen. In that case you can pull from the freezer and bake, since you've already let it rise and "set" the structure by par-baking before freezing. This is common in commercial baking (for, e.g. restaurant supply) to allow "freshly baked bread" without anything other than the final baking being done on-premises. They do take up more freezer space.
