Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Nancy is a trusted home cook.
Most breads are good a few days at room temp (the notable exception being those like French baguette with no fat in them).
And I've eaten homemade flatbread myself within that time frame and found it delicious.
Maybe worth heating up a few minutes in oven or few seconds in mw, for more flavor.
I think they would still be good, but not as good as fresh. You could maybe make the dough and roll them out the day before and then cook them at the last minute.
An expert baker weighs on how to decode your ingredient list.
This Recipe Instruction Has Me All Riled Up
San Antonio 'Desert Bird' Cocktail
Mythical Spanish Ham Sandwich
We're Rolling Out the Best