- 1/2 cup mayonnaise or salad dressing
- 1/2 cup chutney
- 1 tablespoon curry powder
- 6 cups cubed, cooked chicken
- PITA BREAD:
- 1 (.25 ounce) package active dry yeast
- 1 1/3 cups warm water (110 degrees to 115 degrees F), divided
- 3 cups all-purpose flour
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon sugar
- 3 tablespoons cornmeal
- Lettuce Leaves
- In a bowl, combine the mayonnaise, chutney, curry powder and chicken; refrigerate until serving.
- In a mixing bowl, dissolve yeast in 1/3 cup warm water. Add 1-1/2 cups of flour, oil, salt, sugar and remaining water; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into six balls. Let rise for 30 minutes. Sprinkle three ungreased baking sheets with cornmeal. Roll each ball into a 7-in. circle. Place two circles on each baking sheet. Let rise for 30 minutes. Bake at 500 degrees F for 10 minutes or until lightly browned. Cool. Cut pitas in half. Line each with lettuce; fill with 1/3 cup chicken mixture.