https://www.lifestylefood.com.au/recipes/24147/miguels-flatbread-with-jamon-y-queso

LifestyleFOOD.com.au

An appetiser or side dish that's perfect for entertaining.

Ingredients

  • 550g self raising flour

  • 1 tbsp maldon salt

  • 1 tspn baking powder

  • 500g natural greek yoghurt

  • Pinch paprika

  • 1 zest lemon

  • 100g Manchego, grated

  • 50g Manchego, thickly shaved

  • 100g Jamon Serrano, thinly sliced, torn apart

  • 1/4 bunch thyme leaves only

  • Beetroot puree

  • 2 beetroots, peeled and roughly chop

  • 1/2 cup milk

  • Flatbread topping

  • 10 fresh heirloom tomatoes – green zebra, black Russian, yellow kumato and yellow oxheart

  • 200g Jamon Serrano, thinly sliced

  • 1 bottle extra virgin olive oil

  • 150g Manchego cheese, grated

  • Flakey salt

Method

  • 1.

    To make the beetroot puree, add ingredients to food processor and mix until combined. 

  • 2.

    Mix flour, salt, baking powder, yoghurt, paprika, lemon zest, grated Manchego and 1 cup beetroot puree in a food processor and mix untill combined and dough consistency, add more flour if needed. Fold in shaved Manchego, Jamon and thyme.

  • 3.

    Knead for 2 minutes onto a floured surface.

  • 4.

    Cut dough into 10 small pieces, roll out into 10 thin circles.

  • 5.

    Grill on BBQ hot plate.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 2126kj
  • Fat Total 168g
  • Saturated Fat 36g
  • Protein 52g
  • Carbohydrate 104g
  • Sugar 15g
  • Sodium 2322mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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