Smoked Salmon Breakfast Flatbread

Ingredients

• 1 cup 5 oz all purpose or white whole wheat flour*
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup non-fat Greek yogurt (not regular, drained if there's any liquid*)
• olive oil spray
• Everything Bagel Seasoning
• 1/2 red onion (peeled and sliced into thin strips)
• 1 tbsp extra virgin olive oil
• 2 oz 1/2 cup 1/3 less fat cream cheese
• 1 beefsteak tomato (sliced thin)
• 4 oz smoked salmon or nova lox
• 2 tbsp capers (drained)
• fresh dill (for garnish)
• *For gluten free I suggest Cup 4 Cup flour.

Instructions

1. Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
2. In a medium bowl combine the flour, baking powder and salt and whisk well.
3. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
4. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
5. Divide into 4 equal balls about 3-3/8 oz each.
6. Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
7. Spritz the dough with olive oil. Sprinkle everything bagel seasoning in a 1-inch boarder around the edge.
8. Combine half of the red onion with olive oil, scatter the onion in the center of each.
9. Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp.
10. Remove from oven and dallop cream cheese in the center of each, leaving the edge clear.
11. Top with tomato, then salmon and top with capers and dill.
12. Preheat the air fryer to 400F.
13. When the air fryer is ready, transfer the dough, to the basket and bake until firm and golden, 5 to 6 minutes turning once half way. Repeat with the remaining dough.