Ole Flatbread, Wheat Flour, Whole Wheat

Ole Flatbread, Wheat Flour, Wh Wheat


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Est. 1988. Deliciously authentic. 0 g trans fat per serving. No cholesterol. Great for: Baking - panini or quesadillas; Topping - pizzas or appetizers; Dipping - hummus or your favorite dip; Folding - sandwich wrap or soft taco. Soft, delicious and baked fresh daily, our flatbreads are an
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Salt, Sugar, Water, Mono and Diglycerides, Whole Wheat Flour, Sorbic Acid, Fumaric Acid, Calcium Propionate, Gum Blend, Contains 2% or Less of the Following: Baking Powder, Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin and Folic Acid), Vegetable Shortening (Partially Hydrogenated Soybean and/or Cottonseed Oils or Palm Oil or Corn Oil), Dough Relaxer (Sodium Metabisulfite, Corn Starch, Microcrystalline Cellulose, Dicalcium Phosphate)


Warming: Stove-Top: For best results, warm Ole Flatbread on a dry griddle or skillet over medium-high heat, about 10 to 15 seconds per side, or until warm and soft. Microwave: Place four Ole Flatbreads between two moist paper towels and microwave on high for about 45 seconds, or until warm and soft. Refrigerate after opening.

Always refer to the actual package for the most accurate information