Two-Ingredient Dough Teriyaki Chicken Flatbreads

Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray and set aside. (Prep time: 5 minutes)

In a bowl, combine the flour and yogurt. The dough will appear crumbly at first. Transfer it to a lightly-floured work surface and knead until smooth, about 5 to 7 minutes, adding more flour if the dough is too sticky. Divide the dough in half and shape each portion into a ball. (Prep time: 10 minutes)

Flatten each dough ball with the palm of your hand, stretching and pulling until it is approximately 1/4 inch thick – the thinner, the crispier! Alternatively, use a rolling pin if preferred. Shape the dough into two long ovals. (Prep time: 5 minutes)

Carefully transfer the shaped dough to the prepared baking sheet. Prick the surface using the tines of a fork, then brush with 1 tablespoon of olive oil. (Prep time: 2 minutes)

Bake in the preheated oven for 3 minutes. Remove and set aside, leaving the oven on. This initial bake helps to set the crust. (Bake time: 3 minutes)

While the flatbreads are pre-baking, heat 2 teaspoons of olive oil in a medium skillet over medium heat. Add the thinly sliced red onion and cook until softened, about 3 minutes. (Cook time: 3 minutes)

Spread the pre-baked crusts with the thick teriyaki sauce, leaving a 1/2-inch border around the edges for a rustic look. Top evenly with the shredded chicken, sautéed onions, and mozzarella cheese. (Prep time: 5 minutes)

Return the flatbreads to the oven and bake until the crusts are golden brown and the toppings are melted and bubbly, approximately 9 to 11 minutes. Keep a close eye to prevent burning. (Bake time: 10 minutes)

Remove from the oven and garnish generously with fresh cilantro. Slice immediately and serve hot, relishing the delightful combination of flavors and textures. (Prep time: 2 minutes)