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STOTTIE RECIPE
Ingredients
1590g Plain flour
30g Salt
70g White Fat
14g Sugar
90g Yeast
850g Water
30g Milk Powder
Method
Sieve all dry ingredients together and rub in the fat
Dissolve yeast in warm water, then add to ingredients and mix thoroughly
Knead for 10-15 minutes
Cover dough with a cloth and allow to stand for 30 minutes in a warm place
Knead dough again and allow to stand for a further 30 minutes
Weigh dough into 285g pieces, shape pieces into a round ball and allow to stand for a further 10 minutes
Roll dough pieces out to a diameter of about 22cm, cover and leave in a warm place for 20 minutes
Place on hot tray and press a shallow hole in the middle with a finger
Cook in hot oven (gas mark 8/230C/450F), turning after 8 minutes and baking until golden brown
Allow to cool, but remember that the best way to eat a stotty is when it's still warm and fresh from the oven.
LINDA’S STOTTIE
500g strong white flour 5ml/1tsp sea salt 15g/tbsp butter 15g fresh yeast 330ml/½ pint of warm milk
Weigh the flour into a large bowl, add the salt, rub in the butter and crumble in the yeast
Pour on the hand hot milk and stir into a raggy dough, now using hands form a ball
Turn out onto a work surface and knead for 5minutes, until dough is springy and smooth
Return to the bowl and cover, then leave to rise for 1-2 hours
The dough should have risen to twice its original size. Gently turn out onto work surface
Knock the air out of the dough and cut into four pieces, form into balls then flatten or roll into discs
Stotties should be about 1-2 cm deep. Place onto a greased baking sheet
Leave to rise again, for approx. 30 mins then press a dimple into the centre of each stottie and
Bake in a hot oven at 200ºc for 12-15 mins TURN AT HALF TIME
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