I've shared bits and pieces of this recipe in prior blog posts, but wanted to pull it altogether in this post. What inspired me was I had some leftover beet greens from my Indoor Self-Wicking Bin harvest, and I needed to do a sourdough starter feeding so had some leftover starter.
The first step is to make my Daily Dough recipe. That takes 175g of starter, 70g of all purpose flour, and 3g (1/2 tsp) of salt. Then I let this rise in a bowl on the counter covered with plastic wrap for 2-3 hours.
Once the dough has risen some, I heat a skillet on medium heat. I take the dough and split into 3 even size balls. I flatten and stretch the balls, one at a time, treating them like mini pizzas. I then cook the flatbread in the skillet. I use a nonstick skillet and don't need to add any oil, just cook them dry.
It takes about 2-3 minutes per side. You should see them plump up while they cook and the bottom should get brown spots but don't let them burn. Continue this process for the 2 remaining pieces of dough.
For the sautéed greens, follow this Sautéed Greens and Onion recipe. With the beet greens I had, I cut the red stems into small pieces and added those as well. That's what gives this dip in the picture its reddish pink color. I also added a sprinkle of crushed pepper to give the greens some subtle heat.
I then grab a bowl and one of the Costco Hummus Cups. I scoop out the hummus into a bowl, add the sautéed greens and onion mixture, and stir until combined. The dip can either be enjoyed warm or it can be put in the fridge to cool.
When ready to serve, I dice up the pita bread into strips, and I dip away. It's so good, so healthy, and in my case, so local with the sourdough pita and beet greens coming right out of my own kitchen.