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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?

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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.

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  • Excellent, thank you so much for your answer. I usually par-bake but that isn't really viable for flatbreads.
    – Fralle
    Commented Nov 1, 2022 at 14:03

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