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Curried Chicken Pockets

By: Lisa Scandrette

"'I served these pitas stuffed with zippy chicken filling for a picnic the day my husband and I got engaged,' reports Lisa Scandrette of Eveleth, Minnesota. 'Now our children enjoy them.'"

Rate/Review | Read Reviews (1)

Prep Time:
35 Min

Cook Time:
10 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

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

Directions

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.