Stottie bread recipe

I did a brief websearch and found this:

STOTTIE CAKE

This is a type of round flat bread. Usually cut in quarters then sliced through the middle to make big stottie sandwiches. They were often taken down the pit by miners for their lunch (bait) as they said.

1/2 lb plain flour

1 oz fresh yeast

1/2 teaspoon salt

pinch white pepper

tepid water

Crumble the yeast into a basin, add sugar and pepper. Mix a paste with about 3 tablespoons of tepid water. Put the yeast mixture in a warm place for about 15 minutes until it becomes frothy. Meanwhile sieve the flour and salt in a basin and make a hole in the centre of the flour and pour in the yeast. Mix to form a stiff dough, kneading until the flour is absorbed. Cover the bowl with a cloth and leave to rise for about an hour or until doubled in size. Roll the dough out again and shape into twelve rounds about 2 inches thick. Back on a greased sheet for about 25 minutes until golden. 230 centigrade/250 F. Gas mark 8.