on a griddle Traditional griddles include a stone or brick slab or tablet, and a shallow platter filled with sand. The former are usually heated to cooking temperature before the food is placed on them, the latter are heated after. Later versions were sometimes integrated into the tops of wood-fired stoves as a removable iron plate, and later as a separate, typically handle-less plate covering one or more burners on a gas or electric stove.
Middle East In traditional
Middle Eastern and
South Asian cuisines, a
saj is a convex griddle that is used to cook
a variety of flatbread types.
Africa Skottle is a popular type of griddle in South Africa, originally made from used farm harrowing discs. In modern times, it is commonly used alongside a large steel tripod, 7kg gas cylinder and
braai for
overlanding.
Latin America In Latin America, one traditional style of griddle is a
budare. Made from stone or clay, it is used to cook a variety of
flatbreads, such as
tortilla,
arepa and
casabe. Modern versions for commercial use are metal and called
comals.
Great Britain In Britain, the griddle is also called girdle and is used for instance for making
scones. Girdles are used for cooking
scones,
bannocks,
pancakes and
oatcakes. The traditional Welsh
bakestone is similar, circular with a one-piece handle, typically cast iron, in thickness. It is used to cook
Welsh cakes,
pikelets, and
crepes.
United States In
Upstate New York, a griddle used to be the lid covering a round opening on the cooking surface of a wood- or coal-burning stove. ==Commercial griddles==