1. Make the Dough
In a large bowl, mix flour, salt, sugar, and yeast.
Rub in the lard/butter until crumbly.
Gradually add warm water, mixing until a soft (but not sticky) dough forms.
Knead for 10 mins by hand (or 5 mins in a mixer) until smooth and elastic.
2. First Rise
Place dough in a greased bowl, cover, and let rise for 1-2 hours (until doubled).
3. Shape the Stotties
Punch down the dough and divide into 2 equal pieces.
Roll each into a ball, then flatten to 2-3cm thick.
Use your knuckles to press a deep dimple into the center (this is key!).
4. Second Rise & Bake
Place on a floured tray, cover, and rest for 30 mins.
Preheat oven to 200°C (390°F).
Bake for 20-25 mins until golden but still pale (Stotties shouldn’t be crusty!).
5. Cool & Serve Properly!
Let cool on a rack (they’ll firm up slightly).
Best served fresh—split and filled with:
Ham & pease pudding (the classic!)
Bacon & egg (breakfast stottie!)
Butter & jam (simple perfection)
Pro Tips for Authentic Stotties
🔥 No crusty tops! Stotties should be soft, not crispy—reduce heat if browning too fast.
✋ Dimple deeply! This helps fillings stay put and keeps the texture right.
🍞 Stale stottie? Revive it by toasting or steaming—or make stottie bread pudding!
🏴 True Geordie style: Serve with savory fillings like sausage or corned beef.
