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.

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.