Sorting Hat Pita Bread

I couldn’t make all sweets this week for the premiere of Deathly Hallows.  After all, even witches and wizards need something more nutritional than cauldron cakes and butterbeer.  🙂  When I found this recipe for pita bread shaped into the Sorting Hat, I knew I had to make it.  Although it didn’t turn out nearly as realistic as I hoped it would, I still think it looks pretty cool.  The whole wheat flour gives it just the right color, and the recipe is made to ensure the pita will not puff too much.  I will most definitely be making this again when the second part of the movie comes out next summer.  This bread isn’t just for looks; it tastes amazing, too.  I’ve never had freshly made pita, and I’m pretty sure I won’t be able to go back to store-bought ever again.  You can serve this with your favorite dip, but I highly recommend this roasted red pepper and chipotle hummus.

Pita Bread
Ingredients:
1 teaspoon active dry yeast
1 teaspoon sugar
2 1/2 cups warm water (80-90°F)
3 cups whole wheat flour
1 tablespoon salt
1 tablespoon olive oil
2-3 cups all-purpose flour

Directions:
Combine sugar and water in a large bowl. Stir in the yeast and allow the mixture to proof for 10 minutes. Add in 3 cups flour, one cup at a time, until the mixture is smooth. Set aside for at least 30 minutes and up to 8 hours. The sponge will get a stronger flavor the longer it sits. (I left mine out about 4 hours.) After the sponge has had time to sit, stir in the salt and olive oil. Stir in an additional 2 cups flour. Knead dough by hand for 8-10 minutes or in the bowl of a stand mixer fitted with a dough hook for 5 minutes. If the mixture is too moist, add flour in 1/4 cup increments until the dough clears the sides of the bowl and forms a ball. Place back in the large bowl and cover with plastic wrap. Allow to rise 2-3 hours, or until dough has doubled.

To make the Sorting Hat, preheat oven to 350º. Form a large cone, about 8 inches tall and 6 inches wide, out of aluminum foil. Punch down the dough and remove 2/3 of it, keeping the remaining third covered. Lightly flour a work surface and spread the dough out into a large circle so that it’s large enough to cover the foil cone. Spray the cone with cooking spray and cover it with the dough. Pinch the dough to create the eyes and mouth, and in various places to create wrinkles. Place face side up on a baking sheet.

Form the remaining 1/3 of dough into a 10 inch circle. Place on a baking sheet and use balls of foil to make the hat brim ruffle. Bake both pans for 20 minutes. Remove from oven and increase heat to 425º. Spray the face with nonstick cooking spray and stand upright. Place both pans back in the oven and continue to bake for an additional 15-20 minutes. Allow to cool slightly on a cooling rack, then place the face on top of the hat bottom when ready to serve.

Adapted from Diamonds for Dessert, recipe originally from Baking with Julia by Dorie Greenspan