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A Stottie is basically a flat round large bap from the North East of England. The Geordie stottie has a fluffy texture and was often traditionally eaten filled with bacon and peaspudding. Elsewhere in the world, bread similar to the Stottie is known as Oven Bottom Bread. However the recipe and tradition of the Stottie is unique to the North East of England.

Originally made from leftover dough in the days when everyone baked at home, the round, flat bread-cake was introduced to the High Street by Greggs bakery in the 1960s. Although there is some dispute about exactly how the bread got its name, the most likely explanation is that it has something to do with the way the dough is bounced on the table as it is kneaded ("stot" is Geordie for "bounce").

The stotty is also known as an "Oven Bottom Cake", since it was traditionally baked on the oven floor - not something to be recommended with today's cookers!

Cut and pasted from WIKIPEDIA...

A Stottie cake or stotty is a type of bread produced in the North East of England. It is a thick, flat, round loaf (usually about 30 cm in diameter by 8 cm deep).

Stotties tend to be eaten split and filled. Common fillings include ham and pease pudding, but also bacon, egg and sausage. The heavy texture of the bread gives it its name (to 'stott' is Geordie dialect meaning 'to bounce').

Elsewhere in the world, bread similar to the Stottie is known as Oven Bottom Bread.

Traditional stotties are sold by bakery chain Greggs in its North East stores, but the real thing isn't sold south of County Durham.

In the South of England the Stottie Cake has been offered for sale sporadically in branches of Morrisons (formerly Safeway) and occasionally Waitrose.

if you made one in north west they called it north west stoottie if you burnt it they would say its gone west