A Stottie cake or stotty is a type of bread that originated in North East England. It is a flat and round loaf, usually about 30 centimetres (12 inches) in diameter and 4 centimetres (1.6 inches) deep, with an indent in the middle produced by the baker. Elsewhere in the world, bread considered similar to the stottie is known as Oven Bottom Bread. One chief difference is the heavy and dough-like texture of the bread. Though leavened, its taste and mouth-feel is heavy and very reminiscent of dough.
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 meaning 'to bounce' because if dropped it would (in theory) bounce. Stotting is also used by biologists to describe the jumping behaviour of antelopes in response to predators.
Though originating in the North East, stotties can be found in most parts of Britain, although rarely in the south. Stotties sold by supermarkets tend to resemble stottie only in shape: The bread is lighter and more crumbly, resembling a bread roll more faithfully than a baker's stottie.