Let’s be blunt here: my stottie cakes didn’t work out. Wiki tells me they’re meant to have a doughy texture, but my money says that doesn’t mean they should still be actual dough in the middle. I don’t think I rolled them thin enough. Stotties are a Newcastle speciality from the north east of England, a home of other fantastically-named things like singing hinnies, which are a type of scone cooked in a griddle pan.
Traditionally baked on the hot coals at the bottom of an oven, stotties are flipped halfway through. The resulting flatbreads taste a bit like extra-big muffins (of the bread variety). My dad is a Newcastle man – although he claims not to remember them – so I’ll have to have another go some time.
I used this recipe from Dan Lepard’s Handmade Loaf, which I may have photographed on my phone ahem although I have now ordered it. He claims that stottie cakes are one of the great breads of Europe, but doesn’t provide a justification for this and I’d have been curious to know his reasons.