For the pitta
250g plain flour
2 tsp Malt Extract
Heavy pinch of salt
½ tsp baking powder
100ml milk
2 dessertspoons of olive oil

Coronation dip
100g mayonnaise
1 tsp medium curry powder
Heavy pinch of ground cinnamon
35g mango chutney
2tsp Malt Extract
As much sultanas and shredded chicken as you like

Raita dip
30g finely diced cucumber (seeds removed)
Fresh mint (to preference)
1tsp Malt Extract
150g natural yogurt (ideally full fat)

Hummus
200g pot of Hummus
1tsp Malt Extract (to preference)

For the pitta
Bring all ingredients together by hand or machine to form a ball. Knead for 10 minutes. Lightly grease a bowl with oil, place the dough in the bowl and cover with cling film. Allow to rest in a warm place for 15-20 minutes. Pre-heat a grill to medium heat, and cover the rack in tin foil which is lightly greased with oil. Divide dough into 5 dough balls, and roll quite thinly. Place 2 or 3 pittas at a time under the grill and cook for 10 minutes – watch closely as they can quickly puff and start to brown!

For the dips
Blend in a bowl and decant into your serving