Curried Chicken Pockets

Name: Curried Chicken Pockets
Ingredients: 1/2 cup mayonnaise; 1/2 cup chutney; 1 tablespoon curry powder; 6 cups cubed cooked chicken; 1 package (1/4 ounce) active dry yeast; 1-1/3 cups warm water (110° to 115°), divided; 3 to 3-1/2 cups all-purpose flour; 1 tablespoon vegetable oil; 1 teaspoon salt; 1/4 teaspoon sugar; 3 tablespoons cornmeal; Lettuce leaves

12 ingredients

6 steps

Ingredients

1/2 cup mayonnaise
1/2 cup chutney
1 tablespoon curry powder
6 cups cubed cooked chicken
1 package (1/4 ounce) active dry yeast
1-1/3 cups warm water (110° to 115°), divided
3 to 3-1/2 cups all-purpose flour
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons cornmeal
Lettuce leaves

Directions

1

In a large bowl, combine the mayonnaise, chutney, curry powder and chicken; refrigerate until serving.
2

In a large 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.
3

Punch dough down; shape into six balls. Let rise for 30 minutes. Sprinkle three ungreased
4

with cornmeal. Roll each ball into a 7-in. circle. Place two circles on each
5

. Let rise for 30 minutes.
6

Bake at 500° for 10 minutes or until lightly browned. Cool. Cut pitas in half. Line each with lettuce; fill with 1/3 cup chicken mixture.