This week I interviewed James Walton, a prepper and children’s book author, for Align. Interestingly, when asked what he thought was the most important thing someone could do, right now To be better prepared for disasters, he said:
“Engage your neighbors. Epidemic loneliness and the hollow world of digital stimulation have created a real thirst for human interaction. It’s too easy to go about life without eye contact. When disaster strikes, the people who live around you will be the ones who survive with you. They’ll be there for you, clearing away debris and tarping roofs. Start a community garden, create a neighborhood text line or email group, start talking about neighborhood watches, etc. Human life is so important. We need each other more than we know.”
This surprised me, and his comment inspired me to share with you a relatively easy, crowd-pleasing pita and dip.
This is perfect for an outdoor party, or you can fill a mason jar with the oil and deliver it to new neighbors as a welcoming gift.
If you’re new to sourdough, don’t be intimidated – this is one of the easiest recipes to get started with. If you’re short on time and know a great local bakery, a stiff sourdough will do the trick.
For the dipping oil, feel free to add chopped artichokes or serve it with our popular Greek Meatball and Cucumber Salad.
Have a great weekend and may this dish help to expand your friendship circle!
Ingredients for sourdough
- 1/2 cup bubbling sourdough starter
- 1 cup water
- 1/2 cup whole wheat flour
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 tablespoons olive oil (including some to coat the bowl)
- 1 teaspoon salt
Dipping Oil Ingredients
- 3/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons sun-dried tomatoes
- 2 tablespoons minced garlic
- 1/2 cup chopped olives (I like Kalamata)
- 2 teaspoons paprika
- 1 teaspoon chili flakes
- Plenty of Parmesan
- Italian parsley, chopped
- Salt and pepper to taste
How to make sourdough
- Combine all ingredients in the bowl of a stand mixer with the dough hook.
- Knead on medium/low speed for 10 minutes or until dough is elastic and smooth.
- Grease a large bowl. Place the dough in the bowl and cover with a lid or plastic wrap.
- Allow the dough to rise in a warm place at room temperature for approximately 4-6 hours or in the refrigerator for up to 12 hours until doubled in size.
- Divide the dough into 8 equal parts and roll them into small balls on a lightly floured surface.
- Rest the dough for 15 minutes to relax the gluten.
- Using a rolling pin, roll each dough ball into a 6-inch diameter circle, no more than 1/4 inch thick.
- Leave to rise until slightly puffy (approximately 30 minutes to an hour). Cover with a damp tea towel during the final rise to prevent the dough from drying out.
- While the pita bread is doing its final rise, preheat a large pizza stone or cast iron skillet in the oven to 500 degrees. Use a heavy container to keep the heat in. When the pita bread touches the hot surface, it will release steam in the oven, cooking it quickly and creating a pocket that’s perfect for sandwiches or pita pockets.
- Place the pita dough on a hot baking dish and place in the hot oven. Bake for about 5 minutes. It should rise very nicely.
Dipping oil procedure
- Mix all ingredients together. As always, adjust quantities to taste.
- Serve on a wide platter with a large flat spoon, and serve the pita in a bread bowl.
