Seeded Flatbread Crackers - Cartwright & Butler
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Our flatbreads need to be several things. Flat, being the most obvious but it also needs to be packed with flavour and have a satisfying crunch to it.
To ensure the first, we use a mix of wheat & rye flour in our dough and season it cheeses and linseeds, while the latter is achieved with some very skilful baking.
Wheat flour, water, cheese (milk) (15%), wholegrain rye flour, rapeseed oil, yeast, linseeds, sugar, salt.