Hairy Bikers Stottie Recipe
This classic flatbread from the North East of England is basically a giant soft roll the size of a dinner plate. The Hairy Bikers keep it true to tradition with a simple dough that bakes up thick, fluffy inside and slightly chewy. Think perfect for bacon sandwiches, pease pudding, or just buttered warm. It’s vegan-friendly, ready in under two hours, and clocks in at around 350 calories per stottie.
- Prep Time: 15
- Cook Time: 18
- Total Time: 33 minutes
- Yield: 4 1x
- Category: Bread
- Method: Baking
- Cuisine: British
Ingredients
- 800g strong white bread flour (high-gluten for that perfect chew)
- 15g salt
- 7g sugar
- 14g fast-action dried yeast (2 standard sachets)
Liquids
- 500ml warm water (or half milk, half water for extra softness)
Instructions
In a large bowl, mix the flour, salt, sugar, and yeast. Make a well in the centre and pour in the warm water. Mix with your hands until it forms a soft, slightly sticky dough—don’t add extra flour yet; it should feel like a hug.
Tip the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. It should spring back when you poke it. This develops the gluten that gives stotties their signature chew.
Lightly oil a clean bowl, pop the dough in, cover with a tea towel, and leave in a warm place for 1 hour until doubled in size. It should look puffy and feel airy—that’s when it’s ready.
Knock the air out gently, divide into 4 equal pieces, and shape into flat rounds about 20cm across and 2cm thick. Place on a floured baking tray, cover and leave to rise for another 20 minutes until nicely puffed.
Preheat oven to 200°C/180°C fan/gas 6. Bake for 15–18 minutes until pale golden and sounding hollow when tapped on the base. Cool on a wire rack for 10 minutes before slicing. Done—fresh bread in under 2 hours. The first bite always makes me smile.
Find it online: https://britishrecipes.uk/hairy-bikers-stottie-recipe/