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Miguel’s Flatbread with Jamon y Queso

Category: food

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  • Serves: 4
  • Time needed: 30 mins
  • Difficulty Easy

  • 550g self raising flour
  • 1 tbsp maldon salt
  • 1 tsp baking powder
  • 500g natural greek yoghurt (or local)
  • pinch paprika
  • 1 zest lemon
  • 100g manchego, grated (or any local hard cheese)
  • 50g manchego, thickly shaved
  • 100g jamon Serrano, thinly sliced, torn apart
  • (or any local prosciutto)
  • ¼ bunch thyme leaves only
  • For the beetroot puree...
  • 2 beetroots, peeled and roughly chop
  • ½ cup milk
  • For the flatbread toppings...
  • 1 punnet Fresh heirloom tomatoes, green zebra, black Russian, yellow, kumato, oxheart, yellow
  • 200g Jamon Serrano, thinly sliced
  • 1 bottle extra virgin olive oil
  • 150g Manchego cheese, grated
  • flakey salt
  • For the BBQ sirloin...
  • 400g wagyu sirloin


  • Step 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. Fold in shaved manchego, jamon and thyme. 

  • Step 2

    Knead for 2 minutes onto a floured surface. 

  • Step 3

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

  • Step 4

    Massage with your hands the steak with salt and pepper, allow to reach room temperature. 

  • Step 5

    Cook on BBQ turning every 2 minutes at least 4 times. Set on a chopping board and let it rest for 2 minutes. 

  • Step 6

    Carve steak against the grain thinly and serve on top of flatbread with other garnishes.

    Want to try out more of Miguel's recipes? 

    Miguel Maestre's Kingfish Ceviche

    Paella a la Maestre

    Chick'N'Leeking Pie

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