🇬🇧 United Kingdom · Food
Stottie Cake
By eatmundo · July 6, 2026
🇬🇧 UKThe Stottie Cake is a large, round, flat bread from the North East of England, known for its distinct dimple in the middle. It has a robust crust and a soft, chewy interior, perfect for hearty sandwich fillings or as an accompaniment to a warming stew.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large mixing bowl, combine 500g strong white bread flour, 1 teaspoon fine sea salt, 7g active dry yeast (one sachet), and 1 teaspoon caster sugar. Mix these dry ingredients thoroughly until well combined.
- 2
Gradually add 300ml lukewarm water and 50ml lukewarm milk to the dry ingredients, mixing with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
- 3
Knead the dough vigorously for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. A good kneading technique develops the gluten, crucial for the bread's texture.
- 4
Lightly grease a large bowl with a little oil, place the dough in it, turning once to coat. Cover the bowl with cling film or a damp cloth and leave to prove in a warm place for 1-1.5 hours, or until doubled in size.
- 5
Once proved, gently punch down the dough to release the air. On a lightly floured surface, shape the dough into a large, round, flat disc, approximately 25-30cm in diameter and about 2-3cm thick. Use your fingertips to create a slight indentation in the centre, which is characteristic of a stottie.
- 6
Place the shaped dough onto a baking sheet lined with parchment paper. Cover loosely with cling film and allow it to prove for a second time in a warm place for 30-40 minutes, or until visibly puffy.
- 7
Preheat your oven to 200°C (390°F) with a baking stone or heavy baking tray inside for at least 15 minutes. Once ready, carefully transfer the stottie onto the hot stone/tray.
- 8
Bake for 20-25 minutes, or until golden brown on top and the base sounds hollow when tapped. The crust should be firm but not overly hard. Let cool on a wire rack before slicing and serving, often filled with savoury delights.
Frequently Asked Questions
What type of flour should I use for the best Stottie Cake texture?+
For an authentic chewy Stottie Cake, use strong white bread flour. It has a higher protein content which develops good gluten structure, essential for its characteristic texture.
What is the ideal baking temperature and time for a Stottie Cake?+
Bake at a high temperature, around 220°C (425°F) for 15-20 minutes, or until golden brown and hollow-sounding when tapped. The high heat ensures a quick rise and a slightly crisp crust.
How do I know when my Stottie Cake is fully cooked, and what should its texture be like?+
A cooked Stottie Cake will be golden brown on top and bottom, and sound hollow when tapped on the base. The interior should be soft, light, and chewy, not dense or doughy.
Why might my Stottie Cake turn out dense or fail to rise properly?+
This is often due to inactive yeast, insufficient kneading, or not allowing enough time for the dough to prove in a warm environment. Ensure your yeast is fresh and the dough doubles in size during proving.
🇬🇧 UKMundo Match
Dishes across the world that share Stottie Cake's core ingredients.
