Ingredients for - Two-Ingredient Dough Teriyaki Chicken Flatbreads

1. Cooking spray
2. Self-rising flour, plus more for kneading 1 ½ cups
3. Whole-milk plain Greek yogurt 1 cup
4. Olive oil 2 teaspoons
5. Red onion, thinly sliced ½ medium
6. Olive oil 1 tablespoon
7. Thick teriyaki sauce 3 fluid ounces
8. Cooked and shredded chicken breast meat 1 cup
9. Shredded mozzarella cheese ¾ cup
10. Chopped fresh cilantro (Optional) 2 teaspoons

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.