By Miguel Maestre from Network TEN’s The Living Room.

For the flatbreads
550g self raising flour
1 tbsp maldon salt
1 tsp baking powder
500g local natural Greek yoghurt
Pinch paprika
Zest of 1 lemon
100g manchego, grated
50g manchego, thickly shaved
100g jamon Serrano, thinly sliced, torn apart
¼ bunch thyme, leaves only
2 beetroots, peeled and roughly chopped
½ cup milk.

For the flatbread toppings
10 Fresh heirloom tomatoes in various varieties including green zebra, black Russian, yellow, kumato, oxheart and yellow
200g Jamon Serrano, thinly sliced
Extra virgin olive oil
150g manchego cheese, grated
Flakey salt.

Add beetroots and milk to food processor and mix until combined into a beetroot puree.
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. 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.
Add toppings and serve.