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Miguel’s Flatbread with Jamon y Queso

Yields10 Servings

Miguel’s Flatbread with Jamon y Queso Recipe

 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

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.


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


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

Nutrition Facts

Servings 10