{
    "id": 1074265,
    "title": "Peter's Yard Sea Salt Sourdough Flatbreads, 115g",
    "slug": "peters-yard-sea-salt-sourdough-flatbreads-115g",
    "type": "product",
    "url": "https://teas.co.uk/product/peters-yard-sea-salt-sourdough-flatbreads-115g/",
    "modified": "2026-09-25T23:30:09+01:00",
    "excerpt": "Peter's Yard Sea Salt Sourdough Flatbreads is the plain member of the flatbread pair from the Swedish-style sourdough house, 115g of large snappable sheets, picked into the Teas.co.uk curator selection as the board item that never gets in the way.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat and rye (gluten). Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.What you get is a clean lactic sourdough tang, flaked salt in flashes and nothing competing, so it goes under a delicate soft white and a mature blue equally well. Snap the sheets into rough pieces rather than serving them whole.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below.",
    "content_text": "Peter's Yard Sea Salt Sourdough Flatbreads is the plain member of the flatbread pair from the Swedish-style sourdough house, and plain is the point of it. Large thin sheets with an irregular edge, flaked salt on the surface and nothing else competing, so it can go under a delicate cheese in the afternoon and a strong one in the evening without changing what either tastes like. One hundred and fifteen grams. The published ingredient list also includes rye.\n\n The Taste Profile\n\nSourdough tang: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The lead, because nothing else is competing. A long ferment leaves a clean lactic note that reads as flavour rather than sourness.\nSea salt: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) On the surface, so it arrives in flashes rather than as an even background. Restrained enough not to argue with a salty cheese.\nSnap: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Firm and clean, with an audible break when a sheet is snapped into pieces.\nVersatility: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The whole argument for the plain one. It will take any cheese on the board and any topping you care to build.\n\nTeas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind Peter's Yard\n\nPeter's Yard makes Swedish-style sourdough crispbreads, crackers and flatbreads, and we list several: the Original crispbreads, a rosemary and sea salt cracker, a fig and spelt cracker, the seeded flatbreads and a selection box. Our reading of that range is that it divides into the plain lines, which go under anything, and the flavoured ones, which are built for a particular moment on a board. This is the plain flatbread. That reading is our own editorial assessment against the current pack format and the brand's published description, not a specification handed to us.\n\nNo ingredient list, no nutrition panel, no allergen statement and no sheet count, so none of those appears here. Sea salt and sourdough are the words on the pack and that is all we repeat about what is in it.\n\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n What You Are Actually Buying\n\nWeight: one hundred and fifteen grams.\n\nFlatbread, not cracker: wide thin sheets to be snapped at the table, which is why a small pack still looks generous laid out on a board.\nPlain by design: the reason to buy this rather than the seeded version. A board item that adds nothing is the one you can put anywhere.\nWhat it is not: not a free-from line and not a bowl snack.\n\n How Does Peter's Yard Sea Salt Sourdough Flatbreads, 115g Compare to:\n\nPeter's Yard Seeded Sourdough Flatbreads, 135g: the same format with seeds through it. More interesting on its own, but it chooses its cheese where this one does not.\nPeter's Yard Original Sourdough Crispbreads, 125g: denser and cracker-shaped rather than a sheet, and the most versatile thing the house makes if you would rather have discs than pieces.\nPeter's Yard Sourdough Crackers Selection Box, 270g: several kinds in one box, and the sensible first purchase.\nCarr's Table Water Large Crackers, 200g: the mainstream answer to the same question. Thinner and blanker; this one brings a sourdough tang that a table water cracker deliberately has not.\n\n Ideal Serving Conditions\n\nA plain board item is easy to serve and easy to waste, because the things that spoil it are the things nobody thinks about: the warm room, the runny chutney and the soft bag.\n\nThe Board\n\nAnything on the board: a delicate soft white, a mature cheddar, a blue. This is the sheet that will not contradict any of them, which is what you paid for.\nBreak, do not stack: snap the sheets into rough pieces and pile them loosely. Broken edges are the look, and they take a topping better than a flat disc.\nPut them out last: ten minutes on a warm board takes the edge off a wide thin sheet faster than it does a thick oatcake.\nFirm toppings only: there is very little material here between a wet chutney and failure. Spread a soft cheese first if you are building anything in advance.\n\nThe Storage Rules\n\nAirtight on day one: into a rigid tin rather than the opened pack. A wide thin sheet is nearly all surface and it loses its snap quickly.\nRigid, not a bag: large sheets break under their own weight in a soft container, and whole sheets look far better going on a board.\nAway from the kettle: the air above a kettle is the most humid in the house and the worst place for anything this thin.\nThey can be brought back: five minutes in a low oven at about 150C and a few minutes cooling on a rack restores the snap. Cool on the rack, not in the tin.\n\n Getting It Right with a Hot Drink\n\nPairing: a plain black tea without milk. Tannin against fat is the oldest pairing there is, and a plain sheet leaves the cup answering the cheese rather than the bread.\nAlso good: a black coffee beside a lunchtime plate, where a flavoured flatbread would start competing.\nAvoid: sweet and fruit infusions, which do a lactic sourdough note no favours at all.\nDunking: no. A thin sourdough sheet gives way at once.\n\n Safety And Purity\n\nIngredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat and rye (gluten). Check the current UK pack before purchase; formulations and allergen advice can change.\n\nSourdough is not a free-from signal: a sourdough bake is normally a wheat product and a long ferment says nothing about gluten.\n\nNo calorie, fat, salt or fibre figure appears on this page and no benefit of any kind is claimed or implied.\n\nAllergens: A plain product is not a simple one from an allergen point of view, and the current pack is the only place that settles it.\n\nThey are our own editorial assessment against the current pack format and the brand's published description; we have held no tastings.",
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        "gtin": "5060198820694",
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                "title": "Product Questions",
                "content": "Plain or seeded?Plain if the board has a range of cheeses on it, because this is the sheet that will not contradict any of them. Seeded if you want the flatbread to be tasted in its own right, and are prepared to keep it with the mild cheeses.What does sourdough actually taste of here?With nothing else competing, the long ferment is the lead: a clean lactic note that reads as flavour rather than sourness. It is subtle enough to sit under a delicate cheese and present enough that this is not the same thing as a plain water cracker.Why is the salt on the surface?Surface salt arrives in flashes rather than as an even background, which keeps a plain sheet interesting without pushing its overall saltiness up. That matters here, because the whole job of this flatbread is to go under a salty cheese without arguing with it.Which cheeses does it suit?All of them, which is the point. A delicate soft white in the afternoon and a mature blue in the evening, off the same pack, without either tasting different from how it should.How many sheets are in the pack?The pack says, and we do not.Should I serve them whole?No. Snap them into rough pieces and pile them loosely. Broken edges are the look these are made for, they take a topping better than a flat face, and a small pack laid out that way looks far more generous than its weight suggests.Bag or tin?A rigid tin, always. Large sheets break under their own weight in a soft container, and a broken sheet is fine to eat but looks wrong going on a board. Decant on the day you open the pack.Mine lost its snap. Why?A wide thin sheet is nearly all surface and very little body, so it takes water out of the kitchen air quickly. The shelf beside the kettle is the worst place in the house for it. An airtight tin on day one fixes most of it.Can I bring them back?Yes. Five minutes in a low oven at about 150C, then a few minutes cooling on a rack, restores the snap. Cool them on the rack and not in the tin, because trapped steam goes straight back in."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat and rye (gluten). Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: wheat flour (wheat flour, Calcium, Iron, Thiamin, Niacin), wholemeal wheat flour, sourdough 25% (rye flour, water), rapeseed oil, muscovado sugar, sea salt 3%.Typical values per 100g, as publishedPer 100gEnergy412 kcalFat10gof which saturates0.8gCarbohydrate65gof which sugars4gFibre9.4gProtein11gSalt1.9gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsNothing else namedNot applicablePlain is the design. There are no seeds, no herbs and no fruit here, which is why this is the sheet you can put under any cheese on the board.FormatLarge thin sheets with an irregular edgeA flatbread rather than a cracker, meant to be snapped into rough pieces at the table. It is why a small pack still looks generous laid out.Pack format115g; sheet count printed on the current packNo count and no price per piece is quoted here.Pack: Peter's Yard Sea Salt Sourdough Flatbreads, 115g; large plain sourdough sheets for a cheeseboard, GTIN 5060198820694. Store cool, dark and airtight in a rigid tin rather than a bag, because a wide thin sheet is nearly all surface and large sheets break under their own weight in a soft container. Read the ingredient list, the sheet count, the nutrition panel, the allergen advice and the best-before date off the current UK pack.Characterising components shown.Sourcing & blend. Peter's Yard Sea Salt Sourdough Flatbreads, 115g is made by Peter's Yard, a Swedish-style sourdough house whose range runs from plain crispbreads through flavoured crackers to these large flatbread sheets. Our reading of the range is that it divides into the plain lines, which go under anything, and the flavoured ones built for a particular moment on a board; this is the plain flatbread, and that reading is our own editorial assessment rather than a specification handed to us.What's in Peter's Yard Sea Salt Sourdough Flatbreads, 115g, and what isn't:\nIn: one hundred and fifteen grams of large plain sourdough flatbread sheets with salt on the surface, the ingredient list printed on the pack.\nNothing added for flavour: no seeds, no herbs, no fruit. Plain is the design and the reason to choose this over the seeded version.\n\nNo health or diet claim: sourdough and fermentation attract a great deal of loose talk. We claim no benefit of any kind and quote no calorie, fat, salt or fibre figure."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Peter's Yard Sea Salt Sourdough Flatbreads, 115g is built in three layers, and reading them in order explains exactly why a plain sheet is a different tool from a flavoured one.The outer layer is the bake, and on a plain flatbread there is nowhere for it to hide. No seeds, no herbs and no fruit means the surface is simply dough that has met heat, so what you get is a gentle toasted note on the blistered high points and salt in between. That sounds thin and it is not, because the sheet is thin enough that the bake reaches nearly all of it, giving an even dryness and an even colour that a thicker cracker cannot manage. The absence of a lead flavour is the product rather than a gap in it: a board item that adds nothing is the one you can put under anything.The flavour spike is the long ferment, and on the plain version it steps forward because nothing is in front of it. Sourdough fermentation leaves a lactic note through the whole crumb, and the useful thing about lactic acidity is that it reads as flavour rather than as sourness at the levels a bake carries. It behaves like a very quiet cheese, which is exactly why it sits so well under a real one: the two are in the same register rather than in competition. The surface salt works alongside it in flashes rather than as an even background, which keeps a plain sheet interesting without lifting its overall saltiness to a level that would argue with a mature cheddar or a blue.The base structure is a large thin sheet with an irregular edge, and every practical property follows from that shape. It is meant to be snapped into rough pieces at the table, so the break is audible and the pieces look generous out of all proportion to a hundred and fifteen grams. The cost is fragility in two directions. A wide sheet breaks where you did not intend it to if it is stored in a bag, which is why a rigid tin is not a nicety here; and a thin one has very little material between a wet topping and the point where it gives way, which is why a firm pickle works and a runny chutney does not. The same thinness means it is nearly all surface, so it exchanges water with the kitchen air faster than a dense cracker and loses the snap first.Getting it right in the cup. Treat this as a board rather than a mug, and use its one real advantage: put anything on it. A delicate soft white in the afternoon and a mature blue in the evening can come off the same pack without either tasting different from how it should, which is what you are paying the premium for. Snap the sheets into rough pieces and pile them loosely rather than laying out whole ones. Add them to the board last, because ten minutes in a warm room takes the edge off something this thin. Keep the toppings firm, and spread a soft cheese first if you are building in advance so the fat stands between the topping and the bread. If you are drinking something alongside, a plain black tea without milk leaves the cup answering the cheese rather than the bread, and a black coffee works at lunch. Avoid sweet and fruit infusions, and do not dunk them.How water and temperature change it. This is the simplest storage case in the range, because there is no aromatic to protect and no seed to go stale: the only thing that fails is the texture, and it fails to humidity. An opened pack in a steamy kitchen loses its snap within days, and the air above a kettle is the most humid in the house, which makes the shelf beside it the worst place to keep them. Decant into a rigid airtight tin on the day you open the pack, choosing rigid over a bag because the sheets are large and they break under their own weight in anything soft. Cool, dry and dark after that, and they will hold for a long time. When they do soften, the fix is straightforward and complete: five minutes in a low oven at about 150C, then a few minutes cooling on a rack rather than in the tin, drives the absorbed moisture back out and restores the snap almost exactly. A plain sheet takes this better than a seeded or herbed one, because there is nothing on the surface to scorch and nothing volatile to drive off. Watch the colour rather than the clock, and cool them on the rack, since trapped steam goes straight back in."
            },
            {
                "title": "Recipe Ideas",
                "content": "This is the plain sheet that goes under anything, so the builds below make use of that rather than working around a flavour. The cards are the mixed board, the rigid tin, the oven refresh, a smoked salmon plate, a cheese and honey build, and a plain crumb for a bake.\nRecipes, born here first\n\n \n One Sheet, Every Cheese\n \n How to lay a mixed board with a single flatbread.\n \n 10 min\n Serves 4\n Easy\n \n \n \n You'll need\n \n Peter's Yard Sea Salt Sourdough Flatbreads\n A soft white, a mature cheddar and a blue\n A firm pickle\n \n \n \n Method\n \n Snap the sheets into rough pieces and pile them loosely in the middle.\n Arrange the cheeses around them rather than in flavour order, since none of them will be contradicted.\n Add the flatbread last, immediately before the board goes on the table.\n This is the advantage you paid the premium for: one pack serving a board that a flavoured sheet would split in two.\n \n \n \n What you'll end up with: A board where every cheese tastes like itself.\n\n \n The Rigid Tin\n \n How to stop large sheets breaking and softening at once.\n \n 3 min\n Whole pack\n Easy\n \n \n \n You'll need\n \n The opened pack\n A rigid airtight tin\n \n \n \n Method\n \n Decant the whole pack on the day you open it.\n Choose rigid over a bag. Large sheets break under their own weight in anything soft.\n Store cool, dry and dark, and not beside the kettle.\n There is no aroma to protect here, so this is purely about the snap and the shape.\n \n \n \n What you'll end up with: Whole sheets that still snap a fortnight in.\n\n \n The Oven Refresh\n \n How to bring the snap back, completely.\n \n 10 min\n Whole tin\n Easy\n \n \n \n You'll need\n \n Softened flatbreads\n An oven at 150C\n A cooling rack\n \n \n \n Method\n \n Lay them in a single layer on a baking tray.\n Bake five minutes at about 150C, watching the colour rather than the clock.\n Cool on a rack, not in the tin.\n A plain sheet takes this better than a seeded or herbed one, because there is nothing on the surface to scorch.\n \n \n \n What you'll end up with: The snap restored almost exactly, in ten minutes.\n\n \n Smoked Salmon and Creme Fraiche\n \n How to use a plain sheet where a flavoured one would intrude.\n \n 8 min\n Serves 4\n Easy\n \n \n \n You'll need\n \n Flatbreads, snapped into pieces\n Smoked salmon\n Creme fraiche\n Dill, lemon and black pepper\n \n \n \n Method\n \n Spread the creme fraiche first, which is both the flavour and the barrier.\n Fold the salmon on loosely rather than laying it flat, so it does not press the sheet.\n Squeeze the lemon over the salmon, never over the bread.\n The lactic sourdough note and the creme fraiche are in the same register, which is why this works better than it sounds.\n \n \n \n What you'll end up with: Canapes that taste of salmon rather than of flatbread.\n\n \n Blue Cheese and Honey\n \n How to build the pairing a flavoured sheet would spoil.\n \n 5 min\n Serves 2\n Easy\n \n \n \n You'll need\n \n 6 pieces of flatbread\n A strong blue cheese\n A very little runny honey\n Walnuts\n \n \n \n Method\n \n Crumble the blue onto the piece rather than spreading it.\n Drizzle honey over the cheese, never over the bare bread, which would soften it.\n Add a walnut half and eat straight away.\n A seeded or herbed sheet fights a blue cheese. A plain one lets it be as loud as it wants.\n \n \n \n What you'll end up with: The strongest thing on the board, with nothing arguing underneath it.\n\n \n A Plain Crumb for a Gratin\n \n How to use the small broken pieces at the bottom of the tin.\n \n 25 min\n Serves 4\n Medium\n \n \n \n You'll need\n \n 50g broken flatbread\n 25g melted butter\n 40g grated hard cheese\n Thyme and black pepper\n \n \n \n Method\n \n Crush to a coarse crumb rather than a powder.\n Mix with the butter, cheese, thyme and pepper. A plain crumb takes seasoning where a flavoured one already has its own.\n Scatter over a vegetable gratin and bake at 190C fan for fifteen minutes.\n It browns evenly because it is already dry, and it carries whatever you season it with.\n \n \n \n What you'll end up with: An even golden topping seasoned exactly as you wanted it."
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