Two Ingredient Dough Teriyaki Chicken Flatbreads Recipes

TWO INGREDIENT DOUGH FLATBREAD

Steps:

• Put self-rising flour in a bowl, food processor or in a stand mixer bowl with the dough hook attachment and add the plain, fat-free, Greek yogurt
• Mix the flour and yogurt on low speed until combined. Knead on medium speed for about 2 minutes until the dough comes together
• Turn the dough onto a floured board. Sprinkle a little bit of flour on the board and knead a couple of times and form into a ball
• Cut the ball into eight wedges and roll one piece of dough in a round circle with a rolling pin
• Preheat a cast-iron skillet over medium to high heat. Brush the skillet with olive oil and carefully lay the flatbread in the skillet
• Cook for about 30 seconds and turn the flatbread. Then bake the other side for 30 seconds as well
• Flip again and keep on doing this until you see brown patches and the flatbread balloons in the skillet
• Take the flatbread out of the skillet and keep warm underneath a clean kitchen towel. Repeat for the remaining 7 flatbreads

2-INGREDIENT FLATBREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together yogurt and flour until it forms a smooth dough.
• Transfer the dough to a floured surface. Divide into 4 equal parts.
• Roll out each piece of dough to about 8 inches (20 cm) in diameter, using plenty of flour to prevent sticking or tearing.
• Cook the bread in a dry pan over medium-high heat for 2-4 minutes per side, until golden brown and cooked through.
• Enjoy!

TWO-INGREDIENT DOUGH TERIYAKI CHICKEN FLATBREADS

Steps:

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

TWO-INGREDIENT DOUGH BREADSTICKS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper.
• Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
• Using a rolling pin, shape the dough into a thick 8x10-inch rectangle. Cut 8 even strips from the dough, molding into long logs if needed. Move to the prepared sheet pan.
• Brush the dough with olive oil and sprinkle with garlic salt.
• Bake in the preheated oven until lightly browned, 16 to 18 minutes. Garnish with Parmesan cheese and parsley, if desired. Serve warm.