The North East is proudly described as the most beautiful and
friendly region in England and that’s how we would also describe the humble
North East stottie.
The famous flat round large bap is traditionally made from
left-over dough and baked on the sole, the coolest part, of a coal-fired oven.
The low temperature allows the yeast to work longer; producing the pleasant chewiness
that we have all came to know and love.
Unique to the region, the stottie was seen as the pillar of
poverty cuisine during the 1920s and 1930s and the soft round bread could often
be seen on the windowsills of working class terraced houses throughout the
North East.
The unusual name comes from the Geordie term ‘Stott’ which
means to bounce! To test if the bread was just right, the baker would STOTT the
newly baked cake on the kitchen floor to test if it was the perfect dense yet
fluffy texture.
Normally the size of a dinner plate, these big heavy
delicious pieces of bead can feed a family a four for a quick snack, two hungry
adults on a picnic or simply just the one person after a hard morning of graft.
Filled with everything from the traditional ham and pease
pudding to spicy chicken teriyaki, these wheels of wonder make for an extremely
satisfying mouthful thus making, what we believe, the stottie the best sandwich
of the lot – reet canny!
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