Cornmeal Pitas with Spicy Chicken and Mustard Greens

Daljeet Singh - 2018 Finalist


For the Cornmeal Pitas:
1 ½ packages (6.5 oz.) of Martha White® Yellow Cornbread & Muffin Mix, total amount 9 ¾ ounces
¾ cup all-purpose flour
½ cup buttermilk
¼ cup warm water
¼ cup Martha White® Yellow Cornmeal to spread over the working surface

For the Spicy Chicken and Mustard Greens:
1 tablespoon canola oil
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
½ cup finely chopped yellow onion
1½ pounds boneless, skinless chicken thigh filets chopped into bite size pieces
1 teaspoon crushed red pepper
½ teaspoon ground turmeric powder
2 ½ cups finely chopped (in food processor) mustard greens
1 teaspoon salt
½ cup buttermilk


  1. Combine Martha White® Yellow Cornbread & Muffin Mix and all-purpose flour, buttermilk, and water in a large glass bowl. Mix well using a fork. Knead the mixture for a few minutes to form a ball of dough. Cover with plastic wrap and set aside at room temperature.

2. Heat the skillet of Lodge® 3.2 Quart Combo Cooker over medium heat. Add oil and when heated through, add ginger, garlic and onions. Cook stirring constantly until lightly brown. Add chicken pieces, red pepper, and turmeric. Continue to stir until chicken pieces turn opaque. Add mustard greens. Mix well and cook for a few minutes while continuing to stir. Add salt and buttermilk, mix well. When buttermilk begins to boil, cover the skillet using skillet cover. Reduce heat to low and let mixture cook for 10 minutes. Remove the cover and stir. Cook until the liquid has been absorbed into the mixture. Remove from heat and cover with aluminum foil.

3. Wipe clean the skillet cover and place it on the stove. Heat the skillet cover to medium low heat (surface temperature of around 350-400° F). Divide the dough into four equal parts and form into four round patties. One at a time, place the patties on the working surface. Use a rolling pin to roll into 7 inch diameter round pita dough. Place the dough on the skillet, one at a time and cook for a minute per side until lightly brown on both sides. Remove from heat and place on a serving plate.

4. Cut each pita in half, then using a sharp, thin knife, split open both halves. Divide the chicken and mustard green mixture into 8 equal parts and fill each pita half with this portion of mixture and serve.

Serves 4