Miguel’s Flatbread with Jamon y Queso

Yields10 Servings

 550 g self raising flour
 1 tbsp maldon salt
 1 tsp baking powder
 500 g natural greek yoghurt (or local)
 1 pinch paprika
 1 zest lemon
 1 packet Maestre Manchego, grated
 1 packet Maestre Jamon Serrano, thinly sliced, torn apart
 ¼ bunch thyme leaves only

1

Mix flour, salt, baking powder, yogurt, paprika, lemon zest, grated manchego and 1 cup beetroot puree in a food processor and mix till combined and dough consistency, add more flour if needed.

2

Fold in jamon and thyme. Knead for 2 minutes onto a floured surface.

3

Cut dough into 10 small pieces, roll out into 10 thin circles. Grill on BBQ hot plate.

Ingredients

 550 g self raising flour
 1 tbsp maldon salt
 1 tsp baking powder
 500 g natural greek yoghurt (or local)
 1 pinch paprika
 1 zest lemon
 1 packet Maestre Manchego, grated
 1 packet Maestre Jamon Serrano, thinly sliced, torn apart
 ¼ bunch thyme leaves only

Directions

1

Mix flour, salt, baking powder, yogurt, paprika, lemon zest, grated manchego and 1 cup beetroot puree in a food processor and mix till combined and dough consistency, add more flour if needed.

2

Fold in jamon and thyme. Knead for 2 minutes onto a floured surface.

3

Cut dough into 10 small pieces, roll out into 10 thin circles. Grill on BBQ hot plate.

Miguel’s Flatbread with Jamon y Queso