stottie cake
Stottie Cake (Stotty)
Prep Time
45 mins
Cook Time
40 mins
Rest Time
1 hr 15 mins
Total Time
1 hr 25 mins
The stottie cake (stotty) is a flatbread originating from Newcastle in North East England, where it is considered as the powerful symbol of its identity.
Course: Bread
Cuisine: English, Vegan, Vegetarian
Servings: 3 breads
Author: Vera Abitbol
  • cups flour
  • teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon active dry yeast
  • ¼ teaspoon white pepper
  • 2 cups warm water (more or less)
  1. Mix the yeast and sugar and dilute in ½ cup of water. Let stand for 15 minutes in a warm place away from drafts.
  2. Add the flour and pepper into the bowl of a stand mixer and dig a well in the center.
  3. Add the yeast and sugar mixture and the rest of the water into the well.
  4. Using the dough hook, knead for 2 minutes at medium speed and add the salt.
  5. Continue kneading for about 5 minutes or until obtaining a soft and elastic dough.
  6. Place the dough on a lightly floured work surface and, while kneading, bounce it for 10 minutes.
  7. Put the dough back in the bowl of the stand mixer and cover it with a cloth.
  8. Let the dough rise for 1 hour in a warm place, away from drafts.
  9. Preheat the oven to 390 F.
  10. Place the dough on a floured work surface and divide into two or three equal dough pieces.
  11. Form balls of dough and flatten them to a thickness of about 1 inch.
  12. Using a wooden spoon or the end of the rolling pin, make an imprint in the center of each bread and place them well-spaced on a baking sheet lined with parchment paper.
  13. Bake the stotties for 12 minutes. Turn the oven off and continue baking for 30 minutes.
  14. Serve hot or warm with butter, marmalade, molasses, honey, cheese, split pea purée, or ham.