Step-by-Step Instructions

1. 1.Activate the Yeast

   To the lukewarm water and milk (measured at 40.8°C / 104°F), add the sugar and dried yeast. Stir thoroughly to combine. Set this mixture aside for 10 minutes to allow the yeast to activate and become foamy.

2. 2.Combine Dough Ingredients

   Pour the oil into a mixing bowl. Add the activated yeast mixture. Then, add the white bread flour and salt to the bowl.

3. 3.Knead the Dough

   Attach the dough hook to your stand mixer. Start kneading on a low speed. Once the dough comes together, set a timer and knead for 10 minutes until the dough is smooth and elastic. If kneading by hand, combine all ingredients in a bowl, then turn out onto a worktop and knead for 10 minutes.

4. 4.Prepare Proofing Bowl

   Lightly oil a medium-sized bowl, spreading the oil around the entire surface.

5. 5.Form Dough Ball

   Remove the dough from the mixer. Give it a few folds on the worktop and then form it into a smooth, tight ball by dragging it on the bench.

6. 6.First Proof

   Place the dough ball into the lightly oiled bowl. Swirl it around to ensure it's fully coated with oil. Cover the bowl with a proofing cover and let it proof in a warm spot for 1 hour, or until it has doubled in size.

7. 7.Divide the Dough

   Once the dough has proved, turn it out onto the worktop. Give it a few folds and form it into a ball. Use kitchen scales to weigh the dough (approx. 720g) and divide it into two equal pieces (approx. 360g each).

8. 8.Shape and Rest

   Form each dough piece into a ball, then flatten it into a disk shape. Dust the worktop with a little flour, place the dough disks on the flour, and dust them lightly with more flour. Cover them with a lightweight dry cloth and let them rest for 5 minutes.

9. 9.Prepare Baking Sheet

   Grease a large aluminium baking sheet (43 x 32 x 2 cm / 17 x 13 x 1 in) with a thin coat of lard, butter, or solid vegetable fat.

10. 10.Roll Out Stotties

    Place one dough disk on the floured surface. Using an adjustable stainless steel rolling pin with a 6mm (1/4 inch) spacer, roll out the dough into an approximately 23 cm (9 inch) circle. Repeat for the second dough disk.

11. 11.Second Proof

    Carefully transfer the rolled stotties onto the prepared baking sheet. Cover them with a lightweight proofing cloth and let them proof for 30 minutes.

12. 12.Preheat Oven

    When there are only 10 minutes left on the final proofing time, preheat your oven to 170°C / 340°F / Gas mark 3.

13. 13.Bake Stotties

    Once the stotties have finished proofing, place the baking sheet into the preheated oven and bake for 20 minutes.

14. 14.Cool

    After 20 minutes, remove the baked stotties from the oven. They will look puffed up but will flatten out as they cool. Transfer them to a wire rack to cool completely.

15. 15.Serve with Fillings

    Once cooled, cut a stottie in half horizontally. Spread with butter, then layer with home-cooked boiled ham, sliced red onion, cucumber, shredded lettuce, crumbled Stilton cheese, mayonnaise, sliced tomatoes, and season with salt and black pepper. Cut into portions and serve.