Peter's Yard Seeded Sourdough Flatbreads, 135g
Seeds interrupt the sheet. That is the practical difference between this pack and the plain one in the same range: a seeded sheet breaks into smaller and more irregular pieces, so a hundred and thirty-five grams covers rather more board than the weight on the front suggests, and nobody has to decide how to halve anything. The seeds also bring their own oil into what is otherwise a very lean bake, so the surface takes a wet topping for longer before it starts to give. That is worth knowing if the board is going to sit out while people arrive rather than being eaten the moment it lands. What it is not is neutral: there is a nutty, savoury flavour in the sheet before anything goes near it. Sourdough says nothing at all about gluten, and this is a wheat flatbread.
Peter's Yard Seeded Sourdough Flatbreads, in brief.
Peter's Yard Seeded Sourdough Flatbreads are the large snappable sheets from the Swedish-style sourdough house, 135g with seeds through them rather than a plain face, picked into the Teas.co.uk curator selection as the board item with an opinion of its own.
Snap the sheets into rough pieces at the table rather than serving them as discs. Seeds and a gentle lactic tang mean this contributes rather than carries, so it belongs beside a soft white or a young goat's cheese and a blue will talk over it.
Two words in the middle of the name carry the product. Sourdough means a long fermentation before the bake, which leaves a gentle lactic tang running underneath everything else. Seeded means the surface and the crumb have something to chew on, so the flatbread is not simply a carrier. Put together, this is a board item with an opinion of its own, which makes it excellent beside a mild cheese and less useful under a strong one.
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. Storage, the cheese matching and the seed question are in the Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Peter's Yard
Peter's Yard makes Swedish-style sourdough crispbreads, crackers and flatbreads, and we list several of them: the Original crispbreads, a rosemary and sea salt cracker, a plain sea salt flatbread, a fig and spelt cracker and a selection box. Our reading of that range is that it divides into the plain lines, which are versatile and go under anything, and the flavoured lines like this one, which are built for a particular moment on a board. That is our own editorial assessment against the current pack format and the brand's published description, not a specification handed to us.
No ingredient list, no seed varieties, no nutrition panel, no allergen statement and no piece count, so none of those appears here.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Flatbread, not cracker: wide thin sheets to be broken at the table. That is the format decision, and it is why this looks generous on a board out of proportion to its weight.
- What it is not: not a free-from line, not a bowl snack, and not a plain carrier. If you want the flatbread to get out of the way, the sea salt version in the same range is the one to buy.
Ideal Serving Conditions
A flavoured board item narrows the job rather than widening it, so most of the technique here is about what you put beside it rather than how you handle it.
The Board
- Mild cheeses, not strong ones: the seeds and the tang are already contributing, so a soft white, a young goat's cheese or a creamy brie has room to be tasted. A blue simply talks over it.
- Break, do not stack: snap the sheets into rough pieces and pile them loosely. Broken edges are the look these are made for, and they take a topping better than a flat disc.
- Put them out last: ten minutes on a warm board takes the edge off the snap, and a wide thin sheet loses it faster than a thick oatcake.
- Nothing runny: a wet chutney softens a thin sheet quickly and the seeds do not need the help. A firm pickle or nothing at all.
The Storage Rules
- Airtight on day one: into a rigid tin rather than the opened pack. A seeded bake goes stale in the seeds before it goes soft in the crumb, and the toasted note is the first thing lost.
- Away from the kettle: the air above a kettle is the most humid in the house and the worst place to keep anything thin.
- They can be brought back: five minutes in a low oven at about 150C and a few minutes cooling on a rack restores the snap. Watch them, because seeds colour faster than dough.
- Rigid, not a bag: large thin sheets break where you did not want them to, and whole sheets look far better going on a board.
Getting It Right with a Hot Drink
- Pairing: a plain black tea without milk. Tannin does the same job against a seeded bake that it does against fat, and it leaves the lactic tang audible.
- Also good: a rooibos, which is rounded and naturally sweet-leaning and sits beside the toasted seed note rather than against it.
- Avoid: heavily floral or smoked teas. Both fight the seeds, and smoke in particular makes the sourdough note read as sour.
- Dunking: no. A thin sourdough sheet has no business in a cup.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Peter's Yard Seeded Sourdough Flatbreads, 135g, please cite teas.co.uk.
The story behind Peter's Yard
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
These are large seeded sourdough sheets meant to be snapped at the table, so the builds below are about the board, the break and keeping the toasted seed note. The cards are the board itself, the tin, the oven refresh, a soft cheese plate, a soup and dip side, and a seeded crumb for the broken pieces.
Made with this tea
The Board, Snapped Not Stacked
How to serve a flatbread so it looks like one.
- Peter's Yard Seeded Sourdough Flatbreads
- A soft white, a young goat's cheese, a creamy brie
- A firm pickle or a little honey
- Snap the sheets into rough pieces rather than trying to serve them whole.
- Pile them loosely. Broken edges are the look these are made for and they take a topping better than a flat face.
- Keep them with the mild cheeses. The seeds and the tang are already contributing and a blue will talk over them.
- Add them to the board last, immediately before it goes on the table.
What you'll end up with: A board that looks generous out of all proportion to 135g.
The Rigid Tin, On Day One
How to stop wide thin sheets breaking and going soft at once.
- Peter's Yard Seeded Sourdough Flatbreads
- A rigid airtight tin
- Decant the whole pack on the day you open it. The opened pack is not airtight.
- Choose rigid over a bag, because large sheets break under their own weight in a soft container.
- Store cool and dry, and not on the shelf beside the kettle.
- The toasted seed note fades before the texture does, so this is about flavour as much as snap.
What you'll end up with: Whole sheets that still snap and still taste toasted a fortnight in.
The Oven Refresh
How to restore the snap and re-toast the seeds at the same time.
- Softened seeded flatbreads
- An oven at 150C
- A cooling rack
- Lay them in a single layer on a baking tray.
- Bake five minutes at about 150C, watching them from three.
- Cool on a rack, not in the tin. Trapped steam goes straight back in.
- Seeds colour faster than dough, so this needs more attention than refreshing a plain cracker.
What you'll end up with: The snap back and the toasted note louder than it was.
Soft Cheese and Honey
How to build the pairing these were designed for.
- 6 pieces of seeded flatbread
- A young goat's cheese
- A very little runny honey
- Thyme and black pepper
- Spread the cheese across the piece first. Fat is a barrier and slows the moisture reaching the bread.
- Drizzle the honey over the cheese, never over the bare flatbread.
- Finish with thyme and pepper and serve straight away.
- The seeds do the work a chutney would do, which is why a very little honey is enough.
What you'll end up with: Six pieces where the seed, the tang and the cheese are all audible.
Beside a Soup or a Dip
How to use them where bread would be too much.
- A few sheets snapped into large pieces
- A thick soup, or a hummus or tzatziki
- Olive oil
- Snap into pieces big enough to hold at one end, so only the dipped end softens.
- Dip and eat rather than leaving them standing in the bowl.
- Avoid thin soups. A wide thin sheet has very little material to give before it fails.
- A seeded bake stands up to a garlicky dip better than a plain one, which is one of the few places the flavour is an advantage.
What you'll end up with: A lighter, crisper alternative to bread that does not go limp in the bowl.
A Seeded Crumb for a Bake
How to use the small broken pieces at the bottom of the tin.
- 60g broken seeded flatbread
- 25g melted butter or olive oil
- 40g grated hard cheese
- Lemon zest and black pepper
- Crush to a coarse crumb rather than a powder, so the seeds stay whole.
- Mix with the butter, cheese, lemon zest and pepper.
- Scatter over baked fish, a gratin or roasted vegetables and bake at 190C fan for twelve minutes.
- Seeds brown faster than breadcrumbs, so check it at eight minutes.
What you'll end up with: A nutty, well-browned topping and an empty tin.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 422 kcal |
| Fat | 12.2g |
| of which saturates | 1.1g |
| Carbohydrate | 60g |
| of which sugars | 4.4g |
| Fibre | 8.9g |
| Protein | 13.3g |
| Salt | 2.2g |
Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat and rye (gluten), and it may contain milk and sesame. 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 19% (rye flour, water), rapeseed oil, seeds 9% (pumpkin seeds, sunflower seeds, poppy seeds, nigella seeds), muscovado sugar, sea salt. Topping: Sea salt (Halen Môn PDO). May contain traces of milk.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|---|---|
| Salt | Not stated by the brand | Present but restrained. The seeds and the ferment are carrying the flavour, so the salt is a support rather than the lead. No salt figure is quoted. |
| Format | Large thin sheets with an irregular edge | A flatbread rather than a cracker. Meant to be snapped into rough pieces at the table, which is why the pack looks generous on a board out of proportion to its weight. |
| Pack format | 135g; sheet count printed on the current pack | A pack rather than a tin, so the storage rules matter from the day it is opened. No count and no price per piece is quoted here. |
Pack: Peter's Yard Seeded Sourdough Flatbreads, 135g; large seeded sourdough sheets for a cheeseboard, GTIN 5060198820717. Store cool, dark and airtight, and decant into a rigid tin the day you open it, because a wide thin sheet has a great deal of surface and very little body. Read the ingredient list, the seed varieties, 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 Seeded Sourdough Flatbreads, 135g 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 lines like this one, which are built for a particular moment on a board; that reading is our own editorial assessment rather than a specification handed to us.
What's in Peter's Yard Seeded Sourdough Flatbreads, 135g, and what isn't:
- In: one hundred and thirty-five grams of large seeded sourdough flatbread sheets, with the ingredient list printed on the pack.
- No health or diet claim: sourdough, seeds and fermentation all attract a great deal of loose talk. We claim no benefit of any kind and quote no calorie, fat, fibre or protein figure.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Peter's Yard Seeded Sourdough Flatbreads, 135g, please cite teas.co.uk.
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