Curried Chicken Pockets

• 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 (110u0b0 to 115u0b0), 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

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 500u0b0 for 10 minutes or until lightly browned. Cool. Cut pitas in half. Line each with lettuce; fill with 1/3 cup chicken mixture.

mayonnaise, chutney, curry powder, chicken, active dry yeast, water, flour, vegetable oil, salt, sugar, cornmeal

Taken from www.tasteofhome.com/recipes/curried-chicken-pockets/ (may not work)