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關於 milk kosher ，我們在網路上蒐集到這些相關的討論、資訊與評價

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在milk kosher這個產品中，有4篇Facebook貼文，粉絲數超過13萬的網紅Abang Brian，也在其Facebook貼文中提到， Ingatkan ape Omurice ni yang dlm drama korea tu…le….nasi goreng pattaya rupanya…… Antara resipi yang dikongsikan secara langsung di #SeleraAbangBria...
　同時也有11部Youtube影片，追蹤數超過60萬的網紅Tasty Japan，也在其Youtube影片中提到，かぼちゃをたっぷり使った2種類のスイーツ♫おもてなしにもピッタリなレシピです！ 甘くて濃厚な口あたりは、ハマってしまう美味しさです。ぜひ作ってみてくださいね♫ パンプキンパイシェイクを作るには...♡ パンプキンパイ 8人分 材料: ◾️パイ生地 薄力粉 250g + 作業台用に少々 シナモン ...

milk kosher 在 Abang Brian Facebook 的最佳解答

Abang Brian By Abang Brian

2021-08-25 11:00:01 有 66 人按讚
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Ingatkan ape Omurice ni yang dlm drama korea tu…le….nasi goreng pattaya rupanya……

Antara resipi yang dikongsikan secara langsung di #SeleraAbangBrian …. ingat temu janji kite di fb hanya di @EzMall.tv dan @brianchenmasterchef

OMURICE
For Ketchup Fried Rice
* ½ onion
* 1 boneless, skinless chicken thighs
* 1 Tbsp cooking oil
* 1 tsp sesame oil
* ½ cup frozen mixed vegetables
* ⅛ tsp kosher/sea salt
* ⅛ tsp freshly ground black pepper
* 1 cup cooked rice
* 1 Tbsp ketchup
* 1 tsp soy sauce

For omelette
* 2 large egg
* 2 Tbsp milk
* 6 Tbsp shredded sharp cheddar cheese

1. in a wok, stir fry onions in a some oil till fragrant. Add in sesame oil and chicken. Cook through.
2. Add mixed vegetables and rice. Season with salt, pepper, ketchup and soy sauce. Set aside.
3. For the omelette, whisk eggs with milk. Pour into a non-stick pan over medium low heat. Once the eggs start to firm up, sprinkle cheese and scoop rice onto the center of the omelette. Roll the rice in the omelette.
4. Dress with some ketchup if desired.

#omurice #koreanrecipes #japaneserecipes #resipicinahalal
#halal #resepihalal #resepi #quickrecipes #malaysianfood #malaysianrecipes #foodiesofinstagram #foodiesofmalaysia #resepimudah #resipimurah #resipi #EzMall #SemuanyaLebihEz #EzRecipes #easyrecipes

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Abang Brian

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From an auditor to a man in an apron, Masterchef Malaysia's Abang Brian, now continues to share his
134194 followers 106433 likes "http://www.abangbrian.com/"
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milk kosher 在 小雞奕與Milk媽 Facebook 的最讚貼文

小雞奕與Milk媽 By 小雞奕與Milk媽

2021-01-16 14:01:35 有 274 人按讚
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🎊《送禮活動，Biokia 有機藍色雜莓粉，每人1包 名額3位》🎊

2021116 Milk媽最近瘦身，所以揀任何食物及飲品都希望對瘦身有幫助，好似最近就每日一杯Biokia 100%粉蘭有機藍色雜莓粉，只含微量的卡路里和碳水化合物， 而且藍莓營養價值高，含花菁素、維生素C、維生素K、錳、纖維及其他營養素，絕對係超級食物之一 ，將藍莓的精華濃縮到包裝內，方便隨時享用，大人小朋友都適合。

Biokia 有機藍色雜莓粉
來自芬蘭100%有機藍色雜莓粉，含：50%黑加倫子、30%北歐藍莓、10%山越橘、10%苦莓。
- 高纖、低卡路里、歐盟有機認証
- 純素、Halal、Kosher
- 增強抵抗力、抗炎抗過敏、VIT C
- 預防心血管毛病、保護視力、增強記憶力 及抗衰老等
- 無添加糖、防腐劑、基因改造
- 無致敏原、污染、麩質

食用方法：
- 加水攪拌即可，如想更美味，可加少少蜜糖，成為高纖果汁。
- 加入乳酪、雪糕、燕麥及麥片內， 成為健康早餐或小食。

Natural Livings 為品牌官方代理。

Facebook: @natural-livings.hk

IG: @natural.livings

⚛️《名額3位，Biokia 有機藍色雜莓粉，每人1包》⚛️

參加活動方法：

1. 讚好專頁

@natural.livings.hk

https://www.facebook.com/natural.livings.hk/
@小雞奕與Milk媽
https://www.facebook.com/ajaxNmilkmama/
2. 讚好及分享此帖子(必需公開帖子）/
3. Tag 3個朋友 (需轉為粗黑字體)
4. 讚好本專頁最近5個post

如果喜歡 #小雞奕與Milk媽 請 #Like本專頁最近10個 post 及 #follow埋instagram :
https://www.instagram.com/milk_w_chan/

亦follow 埋品牌Instagram:
https://instagram.com/natural.livings?igshid=1jhiiiakjt5lt
(請在留言提供instagram name)

截止日期：2021年1月21日23：59。

*活動由16-21/1 2021期間進行
*23/1/2021 23:59PM前於本專頁公布結果。
*得獎者需提供完成步驟Cap圖，如未能提供，視為作廢，會另選他人。
*公佈結果後得獎者需於指定時間聯絡我們。
*禮品會由小雞奕與Milk媽負責寄出。
*如有任何異議，本專頁將保留一切最終決定權。
*此活動只限香港地區。
*沒有做齊步驟者，會取消參加資格。
*每人只限參與活動一次，如發現使用虛假帳號，將被取消得獎資格。

#naturallivings #Biokia
#wildbilberry
#organicberrypowder
#organicsuperfood
#有機保健品 #有機超級食品
#健康肌膚 #綠色生活
#送禮活動 #giveaway
#親子blogger #媽媽blogger
#CoolLikeHK #CoolHKG
#小雞奕與Milk媽 #Ajaxchan

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小雞奕與Milk媽

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奕臻: 2017年4月27日小雞寶寶, 乳名叫奕奕, 英文名叫Ajax, 又名大佬B及小Be, 於2018年12月25日洗禮成為天主教徒。 Milk媽鍾意帶奕臻周圍去, 會搜羅平靚正活動推介俾媽媽群。
4690 followers 4504 likes "https://www.facebook.com/%E5%B0%8F%E9%9B%9E%E5%A5%95%E8%88%87Milk%E5%AA%BD-1846634005629324/"
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milk kosher 在 Jovane 彭嘉伊 Facebook 的精選貼文

Jovane 彭嘉伊 By Jovane 彭嘉伊

2020-05-17 18:18:53 有 223 人按讚
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Crispy Chewy Sourdough Cookies 🍪

INGREDIENTS
* 180g softened butter
* 1/4 cup/ 25g of granulated sugar
* 1/4 cup / 25g brown sugar
* 1 medium egg
* 1 tablespoon pure vanilla extract
* 1 teaspoon Kosher salt
* 1 teaspoon baking soda
* 1 cup Chocolate chips

* 1&1/4 cup All purpose flour / 150g
* 1 cup of unfed sourdough starter. (NOTE : If you don’t have sourdough starter, then you may also substitute with 1/4 cup of milk + 1/4 cup of wholewheat flour or any flour, it will become NORMAL chocolate chips cookie * (I have never tried this cause I baked the cookies with my discarded sourdough starter to avoid wastage) �
Instruction
1. Add the egg into mixture and stir until incorporated.�
2. Stir in the sourdough starter and vanilla extract.�
3. Add the flour, salt, and baking soda, careful to not overmix. �
4. Finally, incorporate the chocolate chips and let the dough refrigerate for 30 minutes or refrigerate up to overnight. �
5. When ready to bake the cookies, preheat the oven to 200C (Let the refrigerated cookies come to room temperature.)�
6. Drop spoonful of dough onto a parchment-lined baking sheet.

Bake in a preheated oven for 200 degree 10-15mins.

#bakewithjovane

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Jovane 彭嘉伊

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milk kosher 在 Tasty Japan Youtube 的最讚貼文

Tasty Japan By Tasty Japan

2020-12-22 10:00:01 有 6,561 人看過 有 201 人喜歡
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かぼちゃをたっぷり使った2種類のスイーツ♫おもてなしにもピッタリなレシピです！
甘くて濃厚な口あたりは、ハマってしまう美味しさです。ぜひ作ってみてくださいね♫
パンプキンパイシェイクを作るには...♡

パンプキンパイ
8人分

材料:
◾️パイ生地
薄力粉　250g + 作業台用に少々
シナモン　小さじ2
塩　小さじ1
ショートニング　170g（2cm角に切っておく）
氷水　大さじ6
◾️フィリング
砂糖　200g+大さじ2
シナモン　大さじ1+1つまみ
生姜パウダー　小さじ1/2
クローブ(粉末) 　小さじ 1/2
塩　小さじ3/4
卵　大3個
かぼちゃピューレ　425g
無糖練乳　270ml
ホイップクリーム、またはアイスクリーム(盛り付け用)

材料:
1. パイ生地を作る。大きめのボウルに薄力粉、シナモン、塩を入れて混ぜ合わせる。ショートニングを加え、ペイストリーブレンダーかナイフ二本を使って切るように混ぜ合わせる。ショートニングがグリンピース位の大きさになるまで続ける。

2. 氷水を大さじ1ずつ加え、優しく混ぜる。生地がまとまるまで繰り返す。

3. 作業台の上にラップを広げ、(2)をのせる。丸くなるように形を整えてラップで包む。冷蔵庫で30分冷やす。

4. オーブンを220 ̊Cに予熱しておく。

5. フィリングを作る。小さめのボウルに砂糖、シナモン、生姜、クローブ、塩を加えて混ぜ合わせる。

6. 大きめのボウルに卵を割り入れて混ぜる。かぼちゃピューレと(5)を加えて混ぜる。無糖練乳を注ぎ入れてさらに混ぜる。

7. 薄力粉を振りかけた作業台に(3)を出し、麺棒で6mmの厚さの円形に伸ばす。麺棒と作業台に薄力粉をまぶし続けながらベタつかないようにする。直径24cmのパイプレートに移し、はみ出でいる部分を下に折り込む。端を指で成形して波型にする。（生地はできるだけ冷たくしておきたいため、手で触りすぎないよう、気を付ける。）

8. (6)を(7)に入れる。

9. オーブンで15分焼き、温度を180 ̊Cに下げてさらに40分ほど焼く。パイプレートを動かすと中心部が少し揺れるくらいになったら、取り出す。

10. ワイヤーラックの上に置いて、2時間ほど冷ます。

11. カットしてホイップクリームかアイスクリームを添えたら、完成！

パンプキンパイ シェイク
1人分

材料：
生クリーム　120ml
粉砂糖　大さじ1
パンプキンパイ スパイス　小さじ1/2 ＋ 盛り付け用に少々
メープルシロップ　大さじ1 ＋ 小さじ1
パンプキンパイ　1切れ
バニラアイス　225g

作り方：
1. ボウルに生クリーム、粉砂糖、パンプキンパイ・スパイス、メープルシロップ小さじ1を入れる。ツノが立つまで泡立て器で混ぜる。

2. ブレンダーにパンプキンパイ、バニラアイス、メープルシロップ大さじ1を入れ、滑らかになるまでブレンドする。

3. グラスに(2)を注いて(1)をトッピングする。パンプキンパイ・スパイスをかけたら、完成！

Here is what you'll need!

---

Old-Fashioned Pumpkin Pie
for 8 servings

Ingredients:
◾️PIE DOUGH
2 cups all-purpose flour(250 g), plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening(170 g), cubed
6 tablespoons ice water
◾️FILLING
1 cup sugar(200 g), plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree(425 g)
1 cup evaporated milk(240 mL), plus 2 tablespoons
whipped cream, or ice cream for serving

Preparation:
1.Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.

2.Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.

3.Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.

4.Preheat the oven to 425˚F (220˚C)

5.Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.

6.In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.

7.Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn’t stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.

8.Pour the filling into the pie shell.

9.Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.

10.Cool the pie on a wire rack for 2 hours.

11.Slice and serve with whipped cream or ice cream.

12.Enjoy!

Pumpkin Pie Milkshake
for 1 serving

Ingredients:
½ cup heavy cream(120 mL)
1 tablespoon powdered sugar
½ teaspoon pumpkin pie spice, plus more for garnish
1 tablespoon maple syrup, plus 1 teaspoon, divided
1 slice Tasty's pumpkin pie
1 ½ cups vanilla ice cream(225 g)

Preparation:
1.In a medium bowl, combine the heavy cream, powdered sugar, pumpkin pie spice, and 1 teaspoon maple syrup. Whip with an electric hand mixer until medium peaks form.

2.In a blender, combine the pumpkin pie, remaining tablespoon of maple syrup, and the ice cream. Blend until smooth.

3.Pour the milkshake into a glass and top with a dollop of whipped cream and a sprinkle of pumpkin pie spice.

4.Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

post-title
Tasty Japan

About author
「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]
598000 subscribers 67569617 viewes
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milk kosher 在 Tasty Japan Youtube 的精選貼文

Tasty Japan By Tasty Japan

2020-12-07 16:00:00 有 6,600 人看過 有 195 人喜歡
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寒くなったら飲みたくなる、温かいスープ。かぼちゃと生姜を使った、濃厚でクリーミーなスープレシピをご紹介します！
体の芯から温まるほっこりスープ。ぜひ作ってみてくださいね♫

かぼちゃと生姜のスープ
4人分

材料：
ココナッツオイル　大さじ1
玉ねぎ（粗みじん切り）　1個
塩　小さじ2　
にんにく（みじん切り）4片
すりおろし生姜　1片分（7cm）
ハラペーニョ（種を取ってみじん切り）　1個
シラチャーソース　小さじ2
かぼちゃピューレ　850g
野菜スープ　600ml
ココナッツミルク　380g　
ライム果汁　1個
ライムの皮　1個分
ココナッツクリーム（冷やしておく）　380g
コリアンダー　40g
かぼちゃの種（ロースト）　40g

作り方：
1. 大きめの鍋にココナッツオイルを入れ、中火で熱する。玉ねぎと塩小さじ1を入れ、半透明になるなるまで10〜15分炒める。
2. にんにく、おろし生姜、ハラペーニョを加え、香りが立つまで3〜5分炒める。
3. シラチャーソース、かぼちゃピューレ、野菜スープを入れて混ぜ合わせる。蓋をして弱火で15〜20分煮込む。
4. トッピング用のコリアンダーソースを作る。冷やしたココナッツクリーム、ライムの皮、コリアンダーをハンドブレンダーかミキサーにかける。スープを盛り付けするまで冷蔵庫に入れておく。
5. スープを火からおろし、常温のココナッツミルクを混ぜ入れる。ハンドブレンダーかミキサーを使い、滑らかになるまでブレンドする。ライム汁と残りの塩小さじ1を加え、味を調える。
6. ボウル、またはくり抜いたかぼちゃにスープを注ぐ。(4)のコリアンダーソースを大さじ1、回しかける。かぼちゃの種をトッピングしたら、完成！

Pumpkin Ginger Soup
For 4 servings

Ingredients:
SOUP:
1 tablespoon coconut oil
1 medium white onion, diced
2 teaspoons kosher salt
4 cloves garlic, minced
1 fresh ginger, 3 in (7 cm) peeled and grated
1 jalapeño, seeded and minced
2 teaspoons sriracha
2 cans unsweetened pumpkin puree
2 ½ cups vegetable stock(600 mL)
1 can full-fat coconut milk, 13.5 ounce can (380 grams) room temperature
1 lime, juiced
⅓ cup pepitas(40 g), toasted
CILANTRO COCONUT CREAM:
1 can coconut cream, 13.5 ounce can (380 grams), chilled
1 lime, zested
1 cup fresh cilantro leaves(40 g), packed, plus more for garnish

Preparation:
1. In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10–15 minutes, until the onions are translucent and softened.
2. Add the garlic, ginger, and jalapeño. Sauté for 3–5 minutes, until fragrant and softened.
3. Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15–20 minutes, until all of the vegetables are completely broken down.

4. While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
5. Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
6. Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
Enjoy!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

post-title
Tasty Japan

About author
「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]
598000 subscribers 67569617 viewes
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milk kosher 在 Tasty Japan Youtube 的最佳貼文

Tasty Japan By Tasty Japan

2020-09-02 10:00:00 有 12,478 人看過 有 359 人喜歡
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ただのチキンサラダじゃないんです！
お皿まで全部食べられるユーモアな1品♪
楽しくヘルシーに、ぜひ作ってみてくださいね！

チキンシーザーサラダ
1皿分

材料：
■パン生地用
セルフライジングフラワー　40g(海外では「Self-rising flour」として一般的に販売されています。日本では入手困難なため、小麦粉、ベーキングパウダー、塩で代用することができます)
薄力粉　打ち粉用に少々
粗塩　小さじ¼
ギリシャヨーグルト　大さじ3
オイルスプレー　

■サラダ
鶏むね肉（皮と骨の付いていないもの）225g
粗塩　少々
コショウ　少々
エクストラバージンオリーブオイル　大さじ4（鶏肉を焼く大さじ1とドレッシング用大さじ3に分けて使用）
ウスターソース　小さじ½
レモン汁　大さじ1 ½
にんにくすりおろし　小さじ½
ディジョンマスタード　小さじ1 ½
粉チーズ（パルメザン）　大さじ1 +飾り用に少々
ギリシャヨーグルト　大さじ2
ロメインレタス　2カップ(150g)、一口大に刻んでおく
クルトン　½カップ(15g)

■その他用意するもの
20cmのステンレスボウル　2個

作り方：
1.オーブンを220度に予熱しておく。
2.パンでサラダボウルを作る：中くらいのボウルに、セルフライジングフラワー、塩、ギリシャヨーグルトを入れ、ゴムベラで混ぜ合わせる。なめらかなボール状になるまで、約５分間手でこねる。
3.作業台の上に薄く打ち粉をする。生地を台の上に出し、紙のように薄く、直径22.5cmくらいの円形の伸ばす。生地の形が崩れないように、時々回転させながら伸ばしていく。生地がくっつかないように必要に応じて、打ち粉を軽く足して良いが、粉を使いすぎないように注意する。
4.ドーム型の側面が上になるように、ステンレスボウルを裏返す。ボウルの外側にオイルスプレーをしっかり吹き付け、生地の片面にもオイルスプレーをする。オイルを塗った面を合わせるように、生地をゆっくりボウルの表面に添わせて、押し付ける。その際に、生地が折りたたまれても問題ない。もう1つのステンレスボウルの内側にオイルスプレーをして、それをボウルに添わせた生地の上にかぶせる。フチからはみ出た生地はペティナイフで切り取る。
5.ボウルを逆さまにしたまま、天板にのせて、オーブンで25分、あるいは生地が黄金色になるまで（上のボウルを外して確認する）焼く。オーブンから出したら、金網の上に置いて、15分以上冷ます。
6.ボウルが触れるくらい、十分に冷めたら、かぶせていたボウルを外す。ゆっくりと生地の付いたボウルをひっくり返し、生地を外す。金網の上で完全に冷ます。生地は冷めるにつれて、サクサクになる。
7.サラダを作る:鶏ムネ肉の表面に塩コショウをする。
8.中火にかけたフライパンに、オリーブオイルを大さじ1入れて熱する。鶏肉が深い黄金色になるまで、あるいは鶏肉の一番厚い部分が75℃になるまで、片面を約6分ずつ焼く。焼けたら鶏肉をフライパンからおろし、5分間休ませる。
9.中くらいのボウルに、ウスターソース、レモン汁、マスタード、粉チーズと塩を入れて混ぜ合わせる。残しておいたオリーブオイル大さじ3を、ゆっくりと、ムラなく注ぎ入れながら、乳化するまでよく混ぜ続ける。ヨーグルトを加え、なめらかになるまで混ぜる。お好みで、コショウを足す。
10.(8)の鶏肉を薄くスライスする。
11.(6)のパンでできたボウルの中に、ロメインレタスを入れ、(10)のスライスしたチキン、クルトンを乗せ、ドレッシングをかける。粉チーズをふりかけて完成！

Chicken Caesar Flatbread Bowl
for 1 serving

Ingredients:
■FLATBREAD
⅓ cup self-rising flour (40 g)
flour for dusting
¼ teaspoon kosher salt
3 tablespoons whole milk greek yogurt
nonstick cooking spray, for greasing

■SALAD
8 oz boneless, skinless chicken breast (225 g)
kosher salt, to taste
black pepper, to taste
¼ cup extra virgin olive oil (60 mL), divided
½ teaspoon worcestershire sauce
1 ½ tablespoons lemon juice
½ teaspoon garlic, minced
1 ½ teaspoons dijon mustard
1 tablespoon grated parmesan cheese, plus more for garnish
2 tablespoons whole milk greek yogurt
2 cups romaine lettuce (150 g), chopped
½ cup crouton (15 g)

■SPECIAL EQUIPMENT
2 metal bowls, 8 inches (20 cm)

Preparation
1.Preheat the oven to 425˚F (220˚C).
2.Make the flatbread bowl: In a medium bowl, stir together the flour, salt, and yogurt with a flexible spatula to combine. Knead the dough with your hands until a smooth ball forms, about 5 minutes.
3.Lightly dust a clean work surface with flour. Turn out the dough and roll out to a 9-inch (22.5 cm) round as thin as a sheet of paper. Rotate the round occasionally to help the dough hold its shape. Lightly dust with flour as needed to keep the dough from sticking, but be careful not to use too much flour, which will make the flatbread tough.
4.Invert an 8-inch (20 cm) metal bowl so the domed side faces up. Grease the bowl generously with nonstick spray, then spray one side of the dough. Gently lay the dough, greased-side down, over the bowl, pressing it flush against the surface. It’s fine if the dough folds over on itself in places. Grease the inside of the other bowl, then spray the exposed side of the dough. Press the second bowl over the dough. With a paring knife, trim any excess dough around the edges.
5.Transfer the bowls, still upside down, to a baking sheet and bake for 25 minutes, or until the dough is golden brown, lift the top bowl to check. Transfer to a wire rack and let cool for at least 15 minutes.
6.When the bowls are cool enough to handle, remove the top bowl. Gently invert the other bowl and let the flatbread bowl slide off. Let cool completely on the rack. It will continue to crisp as it cools.
7.Make the salad: Season the chicken breast on both sides with salt and pepper.
8.Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Sear the chicken until deep golden brown, about 6 minutes per side, or until the thickest part of the chicken reaches 165°F (75˚C) on an instant-read thermometer. Remove the chicken from the pan and let rest for 5 minutes.
9.In a medium bowl, whisk together the Worcestershire sauce, lemon juice, garlic, mustard, Parmesan, and salt to taste. Drizzle in the remaining 3 tablespoons of olive oil in a slow, steady stream, whisking constantly to emulsify. Stir in the yogurt until smooth. Season with pepper to taste, if desired.
10.Once the chicken has rested, thinly slice.
11.Fill the flatbread bowl with the romaine, then top with the sliced chicken, croutons, dressing, and Parmesan cheese.
12.Enjoy!

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