Two-Ingredient Dough Teriyaki Chicken Flatbreads

Two-Ingredient Dough Teriyaki Chicken Flatbreads

Use an easy two-ingredient dough to prepare these savory teriyaki chicken flatbreads. Perfect as an appetizer or main dish.

Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
295 Calories

Recipe Instructions

Step 1
Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray and set aside.
Step 2
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.
Step 3
Transfer the dough to the prepared baking sheet, prick using the tines of a fork, and brush with 1 tablespoon olive oil.
Step 4
Bake in the preheated oven for 3 minutes. Remove and leave the oven on.
Step 5
Meanwhile, heat 2 teaspoons olive oil in a medium skillet over medium heat; add onion slices, and cook for 3 minutes.
Step 6
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.
Step 7
Return to the oven and bake until the crusts and toppings are browned to your liking, 9 to 11 minutes.
Step 8
Remove from the oven and garnish with cilantro. Slice and serve immediately.
Step 9
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.
Two-Ingredient Dough Teriyaki Chicken Flatbreads
Two-Ingredient Dough Teriyaki Chicken Flatbreads
Two-Ingredient Dough Teriyaki Chicken Flatbreads

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons olive oil
  • 2 teaspoons chopped fresh cilantro
  • cooking spray
  • 1 cup whole-milk plain Greek yogurt
  • 3 fluid ounces thick teriyaki sauce
  • 1 cup cooked and shredded chicken breast meat
  • 0.75 cup shredded mozzarella cheese
  • 0.5 medium red onion, thinly sliced
  • 1.5 cups self-rising flour, plus more for kneading

Categories

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