Ingredients for - Two-Ingredient Dough Teriyaki Chicken Flatbreads
How to cook deliciously - Two-Ingredient Dough Teriyaki Chicken Flatbreads
1. Stage
Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray and set aside.
2. Stage
Mix flour and yogurt in a bowl; dough will be crumbly. Transfer dough to a lightly-floured work surface. Knead dough until smooth, 5 to 7 minutes, adding more flour if too sticky. Cut dough in half and form into balls.
3. Stage
Flatten each dough ball with the palm of your hand, stretching and pulling until it is 1/4 inch thick (very thin). You also can roll out the dough with a rolling pin if that's easier for you. Shape the dough into two long ovals.
4. Stage
Transfer the dough to the prepared baking sheet, prick using the tines of a fork, and brush with 1 tablespoon olive oil.
5. Stage
Bake in the preheated oven for 3 minutes. Remove and leave the oven on.
6. Stage
Meanwhile, heat 2 teaspoons olive oil in a medium skillet over medium heat; add onion slices, and cook for 3 minutes.
7. Stage
Spread the crusts with the teriyaki sauce leaving a 1/2-inch border all around the edges. Top with the chicken, onions, and mozzarella cheese.
8. Stage
Return to the oven and bake until the crusts and toppings are browned to your liking, 9 to 11 minutes.
9. Stage
Remove from the oven and garnish with cilantro. Slice and serve immediately.
