Stottie or Flatcake (Bread at its Best)

Step 1: Activate the Yeast

To the lukewarm water and milk (measured at 40.8°C (≈105°F) (approximately 105°F) / 104°F (≈40°C) (approximately 40°C)), 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.

Step 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.

Step 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.

Step 4: Prepare Proofing Bowl

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

Step 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.

Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 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.

Step 12: Preheat Oven

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

Step 13: Bake Stotties

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

Step 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.

Step 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.

• If your yeast does not show visible signs of life after 10 minutes, it must be dead and needs replacing.

• Oil the proofing bowl to prevent the dough from drying out and for easier release after proving.

• The 5-minute rest after dividing the dough is very important for the final shaping.

• For smaller stotties (like the 9-inch ones in this recipe), avoid poking a hole in the middle to preserve oven spring. For larger, traditional stotties (e.g., 12-inch), a hole can be poked to achieve a denser, flatter shape.

• Use 20g of fresh yeast dissolved in the warm liquid instead of dried yeast.

• This recipe can be easily kneaded by hand for 10 minutes instead of using a stand mixer.