With soup comes a great roll. And after a brisk Saturday morning walk comes a Chicken Curried Corn Pita. As promised I would come back to the Curried Pita part of my previous post. Click on the blue button for my Peanut Butter Cumin Carrot Soup
Boil half a litre of water. And make organic vegetable bouillon stock. With the help of a small cube. Crack 2 eggs in a glass bowl. Add 1/4 tsp of baking powder, 2 tsp. of emilies curry spice-mix to the bowl. Start whisking. A brisk thick would not hurt anyone. Whilst you taste whether the egg mix would need a bit more flavouring. When it’s taste is perfect, add a cup of corn flour. And whisk until the corn ate all your egg liquid. In other words. When your whisk can stand on its own in your dough. It’s time to start trickle the bouillon into your dough. Until its texture resembles you of joghurt
Cut smoked chicken in tiny small pieces. Add the smoked chicken to the bowl and blend well with your dough. Furthermore, heat up a skillet with the help of sunflower oil. The moment you smell the oil. You pour in a test batch
My preference is to use an egg ring. In order to get this small but compact size. Shuffle your skillet a few times. So it’s bottom will get a good bake. Cover the skillet with a glass lit. The moment you see little holes appear on the top of the pita. It’s time to turn this little fellow. Remove the pita from the skillet, when the bottom has this nice baked glow. Serve warm with a bowl of soup. Bon Appetit!