Stottie or Flatcake (Bread at its Best)
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Activate the Yeast
To the lukewarm water and milk (measured at 40.8°C (approximately 105°F) / 104°F (approximately 40°C)), add the sugar and dried yeast. Stir thoroughly to combine. Set this mixture aside for to allow the yeast to activate and become foamy.
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.
Knead the Dough
Attach the dough hook to your stand mixer. Start on a low speed. Once the dough comes together, set a timer and for until the dough is smooth and elastic. If by hand, combine all ingredients in a bowl, then turn out onto a worktop and for .
Prepare Proofing Bowl
Lightly oil a medium-sized bowl, spreading the oil around the entire surface.
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.
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 , or until it has doubled in size.
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).
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 .
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.
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.
Second Proof
Carefully transfer the rolled stotties onto the prepared baking sheet. Cover them with a lightweight proofing cloth and let them proof for .
Preheat Oven
When there are only left on the final proofing time, preheat your oven to 170°C (approximately 340°F) / 340°F (approximately 170°C) / Gas mark 3.
Bake Stotties
Once the stotties have finished proofing, place the baking sheet into the preheated oven and bake for .
Cool
After , 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.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 1 swap
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
Variations
Simple ways to adapt this recipe.
- Use 20g of fresh yeastIngredient swap
Use 20g of fresh yeast dissolved in the warm liquid instead of dried yeast.
- This recipe can be easilyIngredient swap
This recipe can be easily kneaded by hand for 10 minutes instead of using a stand mixer.
Helpful Tips
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