Teriyaki Chicken Flatbreads

01Method

1. 1

   Heat the oven to 425 degrees F (220 degrees C). Coat a baking sheet with cooking spray and set it aside.

2. 2

   Combine the flour and yogurt in a bowl until a crumbly dough forms. Turn out onto a floured surface and knead until the texture is smooth, about 5 to 7 minutes, dusting with extra flour as needed to prevent sticking. Divide into two equal portions and shape into balls.

3. 3

   Press each ball flat with your hand, then stretch and pull it until roughly 1/4 inch thin. Alternatively, use a rolling pin. Form each piece into a long oval shape.

4. 4

   Lay the ovals on the prepared baking sheet, pierce all over with a fork, and brush with the tablespoon of olive oil.

5. 5

   Bake for 3 minutes, then remove from the oven while keeping it on.

6. 6

   While the crusts cool briefly, warm the 2 teaspoons of olive oil in a skillet over medium heat, add the onion, and cook for 3 minutes.

7. 7

   Spoon the teriyaki sauce over each crust, leaving a 1/2-inch border around the edge. Distribute the chicken and sautéed onion on top, then scatter the mozzarella over everything.

8. 8

   Return to the oven and bake until the crust edges and toppings are golden and browned to your preference, 9 to 11 minutes.

9. 9

   Take the flatbreads out of the oven, scatter cilantro over the top, then slice and serve right away.