Stottie Cake (Stotty)
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5.0
3 reviews
Excellent
Stottie Cake (Stotty)
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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.
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Ingredients
- 5½ cups flour
- 1½ teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- ¼ teaspoon white pepper
- 2 cups warm water (more or less)
Equipment
- Stand mixer
Instructions
- Mix the yeast and sugar and dilute in ½ cup (150 ml) of water. Let stand for 15 minutes in a warm place away from drafts.
- Add the flour and pepper into the bowl of a stand mixer and dig a well in the center.
- Add the yeast and sugar mixture and the rest of the water into the well.
- Using the dough hook, knead for 2 minutes at medium speed and add the salt.
- Continue kneading for about 5 minutes or until obtaining a soft and elastic dough.
- Place the dough on a lightly floured work surface and, while kneading, bounce it for 10 minutes.
- Put the dough back in the bowl of the stand mixer and cover it with a cloth.
- Let the dough rise for 1 hour in a warm place, away from drafts.
- Preheat the oven to 390 F / 200 C.
- Place the dough on a floured work surface and divide into two or three equal dough pieces.
- Form balls of dough and flatten them to a thickness of about 1 inch.
- 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.
- Bake the stotties for 12 minutes. Turn the oven off and continue baking for 30 minutes.
- Serve hot or warm with butter, marmalade, molasses, honey, cheese, split pea purée, or ham.
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Overall Rating
5.0
3 reviews
Excellent
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