 |
Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
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. Ingredients:
1/2 cup mayonnaise |
1/2 cup chutney |
1 tablespoon curry powder |
6 cups cubed cooked chicken |
pita bread: |
1 package (1/4 ounce) active dry yeast |
1-1/3 cups warm water (110° to 115°), divided |
3 to 3-1/2 cups king arthur unbleached 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 baking sheets with cornmeal. Roll each ball into a 7-in. circle. Place two circles on each baking sheet. Let rise for 30 minutes.
4. 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. Yield: 12 sandwiches.
|
|