{
    "id": 1074271,
    "title": "Peter's Yard Seeded Sourdough Flatbreads, 135g",
    "slug": "peters-yard-seeded-sourdough-flatbreads-135g",
    "type": "product",
    "url": "https://teas.co.uk/product/peters-yard-seeded-sourdough-flatbreads-135g/",
    "modified": "2026-09-25T23:30:09+01:00",
    "excerpt": "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.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.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.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.",
    "content_text": "Peter's Yard Seeded Sourdough Flatbreads are the large snappable sheets from the Swedish-style sourdough house, with seeds through them rather than a plain face. A flatbread from this range is a different object from a cracker: thin, wide, irregular at the edge, and meant to be broken into pieces at the table rather than served as identical discs. The published ingredient list also includes poppy seeds, rye and sunflower seeds.\n\nTwo 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.\n\n The Taste Profile\n\nSeed character: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The reason to choose this over the plain sheet. Toasted, nutty and textural, and present in every bite rather than scattered.\nSourdough tang: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Gentle and lactic from the long ferment. It is what keeps a seeded bake from tasting flat.\nSnap: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Firm and clean, with an audible break when you snap a sheet into pieces.\nVersatility: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Narrower than the plain version by design. Seeds are a flavour, and a flavoured board item chooses its cheese rather than taking all of them.\n\nTeas.co.uk Curator Rating: 4.6 / 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 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.\n\nNo ingredient list, no seed varieties, no nutrition panel, no allergen statement and no piece count, so none of those appears here.\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\nFlatbread, 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.\n\nWhat 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.\n\n Ideal Serving Conditions\n\nA 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.\n\nThe Board\n\nMild 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.\nBreak, 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.\nPut 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.\nNothing runny: a wet chutney softens a thin sheet quickly and the seeds do not need the help. A firm pickle or nothing at all.\n\nThe Storage Rules\n\nAirtight 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.\nAway from the kettle: the air above a kettle is the most humid in the house and the worst place to keep anything 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. Watch them, because seeds colour faster than dough.\nRigid, not a bag: large thin sheets break where you did not want them to, and whole sheets look far better going on a board.\n\n Getting It Right with a Hot Drink\n\nPairing: 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.\nAlso good: a rooibos, which is rounded and naturally sweet-leaning and sits beside the toasted seed note rather than against it.\nAvoid: heavily floral or smoked teas. Both fight the seeds, and smoke in particular makes the sourdough note read as sour.\nDunking: no. A thin sourdough sheet has no business in a cup.\n\n Safety And Purity\n\nIngredients and dietary suitability: 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.\n\nSeeds and allergens: seeds are a common allergen group and sesame in particular is a named allergen in the UK.\n\nSourdough is not a free-from signal: a sourdough bake is normally a wheat product and the long ferment says nothing about gluten.\n\nNo calorie, fat, fibre or protein figure appears here and no benefit of any kind is claimed or implied.\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": "5060198820717",
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            {
                "title": "Product Questions",
                "content": "What is a flatbread here, as opposed to a cracker?A large thin sheet with an irregular edge, meant to be broken into rough pieces at the table rather than served as identical discs. It is the same house and the same sourdough thinking as the crispbreads, in a different shape, and it looks generous on a board out of proportion to its weight.Which seeds are in it?The pack says, and we do not. Seeded is the word on the front and it is the only thing we repeat. If you have a seed allergy this matters, and the current pack is the only place to settle it.Which cheeses does it suit?Mild ones. A soft white, a young goat's cheese, a creamy brie. The seeds and the sourdough tang are already contributing, so a blue or a very mature cheddar simply talks over it. If you want the board item to get out of the way, buy the sea salt version instead.How many sheets are in the pack?The pack says, and we do not.What does sourdough actually change?A long fermentation before the bake, which leaves a gentle lactic tang running underneath everything else. On a seeded bake that matters more than it sounds, because seeds on their own can read as flat and the tang is what keeps the flavour moving.Mine lost its snap. Why?A wide thin sheet has a lot of surface and very little body, so it takes water out of the kitchen air quickly. On a seeded bake the toasted seed note usually fades before the texture does. Decant into a rigid tin on the day you open the pack and keep it away from the kettle.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. Watch them more closely than you would a plain cracker, because seeds colour faster than dough does.Can I put chutney on them?Something firm, yes. Something runny, no. A wet chutney softens a thin sheet quickly and the seeds are already doing the work a chutney would do. Spread soft cheese first if you are building ahead, because fat is a barrier.What do I drink with it?A plain black tea without milk, which leaves the lactic tang audible, or a rooibos, which sits beside the toasted seed note rather than against it. Avoid heavily floral or smoked teas: smoke in particular makes the sourdough note read as sour. Do not dunk them."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "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 M\u00f4n PDO). May contain traces of milk.Typical values per 100g, as publishedPer 100gEnergy422 kcalFat12.2gof which saturates1.1gCarbohydrate60gof which sugars4.4gFibre8.9gProtein13.3gSalt2.2gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsSaltNot stated by the brandPresent 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.FormatLarge thin sheets with an irregular edgeA 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 format135g; sheet count printed on the current packA 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:\nIn: one hundred and thirty-five grams of large seeded sourdough flatbread sheets, with the ingredient list printed on the pack.\n\nNo 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."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Peter's Yard Seeded Sourdough Flatbreads, 135g is built in three layers, and reading them in order explains exactly why the sheet tastes the way it does from the first snap to the last swallow.The outer layer is the seed, and on a flatbread it is unusually exposed. A wide thin sheet is nearly all surface, so seeds sitting on and just under that surface get more heat than they would in a thick biscuit, and the toasted note they give is the first thing you meet. That toasting is a real flavour and not a decoration: it is nutty, faintly bitter at the edge, and it is what makes this a board item with an opinion rather than a carrier. It is also the first thing to fade, which is why a seeded bake tastes tired long before it goes soft.The flavour spike is the sourdough tang, and it arrives underneath rather than on top. A long fermentation before the bake leaves a gentle lactic note through the whole crumb, and on a seeded product it does something specific: seeds on their own can read as flat and slightly dusty, and the tang keeps the flavour moving across the palate instead of settling. It also sets the cheese rule that governs everything else on this page. Two flavours are already in play before the cheese arrives, so a mild cheese has room and a strong one does not. A blue on one of these is not a pairing, it is a shouting match.The base structure is mechanical rather than a matter of flavour, and the flatbread format is the whole of it. A large thin sheet with an irregular edge is designed to be snapped into rough pieces at the table, which is why the break is audible and why the pieces look generous out of all proportion to a hundred and thirty-five grams. The trade-off is fragility in two directions at once. A wide sheet breaks where you did not intend it to if it is stored in a bag, and a thin one has very little material between a wet topping and the point where it gives way. That is why a firm pickle works on these and a runny chutney does not, and why the fat in a soft cheese should go down first if you are building anything in advance.Getting it right in the cup. Treat this as a board rather than a mug. Keep it with the mild cheeses, where the seeds and the tang have room to be tasted: a soft white, a young goat's cheese, a creamy brie. Snap the sheets into rough pieces and pile them loosely rather than stacking discs, because broken edges are the look these are made for and they take a topping better than a flat face. Put them out last, since ten minutes on a warm board takes the edge off a thin sheet faster than it does a thick oatcake. Keep anything runny away from them. If you are drinking something alongside, a plain black tea without milk leaves the lactic tang audible, and a rooibos sits beside the toasted seed note rather than against it. Avoid heavily floral and smoked teas, and do not dunk them.How water and temperature change it. Humidity governs the texture and time governs the seeds, and the two fail at different speeds. 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 anything this thin. Decant into a rigid tin on the day you open the pack, choosing rigid over a bag because large sheets break under their own weight in a soft container. The toasted seed note goes first and it goes quietly: the sheet still snaps, it simply tastes less. Both problems respond to the same fix, and it is a genuine advantage over a coated biscuit. Five minutes in a low oven at about 150C followed by a few minutes cooling on a rack drives the absorbed moisture out and re-toasts the seeds at the same time. Watch them more closely than you would a plain cracker, because seeds colour faster than dough, and cool them on the rack rather than in the tin, since trapped steam goes straight back in."
            },
            {
                "title": "Recipe Ideas",
                "content": "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.\nRecipes, born here first\n\n \n The Board, Snapped Not Stacked\n \n How to serve a flatbread so it looks like one.\n \n 10 min\n Serves 4\n Easy\n \n \n \n You'll need\n \n Peter's Yard Seeded Sourdough Flatbreads\n A soft white, a young goat's cheese, a creamy brie\n A firm pickle or a little honey\n \n \n \n Method\n \n Snap the sheets into rough pieces rather than trying to serve them whole.\n Pile them loosely. Broken edges are the look these are made for and they take a topping better than a flat face.\n Keep them with the mild cheeses. The seeds and the tang are already contributing and a blue will talk over them.\n Add them to the board last, immediately before it goes on the table.\n \n \n \n What you'll end up with: A board that looks generous out of all proportion to 135g.\n\n \n The Rigid Tin, On Day One\n \n How to stop wide thin sheets breaking and going soft at once.\n \n 3 min\n Whole pack\n Easy\n \n \n \n You'll need\n \n Peter's Yard Seeded Sourdough Flatbreads\n A rigid airtight tin\n \n \n \n Method\n \n Decant the whole pack on the day you open it. The opened pack is not airtight.\n Choose rigid over a bag, because large sheets break under their own weight in a soft container.\n Store cool and dry, and not on the shelf beside the kettle.\n The toasted seed note fades before the texture does, so this is about flavour as much as snap.\n \n \n \n What you'll end up with: Whole sheets that still snap and still taste toasted a fortnight in.\n\n \n The Oven Refresh\n \n How to restore the snap and re-toast the seeds at the same time.\n \n 10 min\n Whole tin\n Easy\n \n \n \n You'll need\n \n Softened seeded 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 them from three.\n Cool on a rack, not in the tin. Trapped steam goes straight back in.\n Seeds colour faster than dough, so this needs more attention than refreshing a plain cracker.\n \n \n \n What you'll end up with: The snap back and the toasted note louder than it was.\n\n \n Soft Cheese and Honey\n \n How to build the pairing these were designed for.\n \n 5 min\n Serves 2\n Easy\n \n \n \n You'll need\n \n 6 pieces of seeded flatbread\n A young goat's cheese\n A very little runny honey\n Thyme and black pepper\n \n \n \n Method\n \n Spread the cheese across the piece first. Fat is a barrier and slows the moisture reaching the bread.\n Drizzle the honey over the cheese, never over the bare flatbread.\n Finish with thyme and pepper and serve straight away.\n The seeds do the work a chutney would do, which is why a very little honey is enough.\n \n \n \n What you'll end up with: Six pieces where the seed, the tang and the cheese are all audible.\n\n \n Beside a Soup or a Dip\n \n How to use them where bread would be too much.\n \n 5 min\n Serves 2\n Easy\n \n \n \n You'll need\n \n A few sheets snapped into large pieces\n A thick soup, or a hummus or tzatziki\n Olive oil\n \n \n \n Method\n \n Snap into pieces big enough to hold at one end, so only the dipped end softens.\n Dip and eat rather than leaving them standing in the bowl.\n Avoid thin soups. A wide thin sheet has very little material to give before it fails.\n 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.\n \n \n \n What you'll end up with: A lighter, crisper alternative to bread that does not go limp in the bowl.\n\n \n A Seeded Crumb for a Bake\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 60g broken seeded flatbread\n 25g melted butter or olive oil\n 40g grated hard cheese\n Lemon zest and black pepper\n \n \n \n Method\n \n Crush to a coarse crumb rather than a powder, so the seeds stay whole.\n Mix with the butter, cheese, lemon zest and pepper.\n Scatter over baked fish, a gratin or roasted vegetables and bake at 190C fan for twelve minutes.\n Seeds brown faster than breadcrumbs, so check it at eight minutes.\n \n \n \n What you'll end up with: A nutty, well-browned topping and an empty tin."
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