Editing Griddle (section)

==Traditional and early modern==
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[[File:Preparation of qurasah.jpg|thumb|Cooking [[flatbread]] 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 heated after.{{cn|date=December 2021}} 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.{{cn|date=December 2021}}

===Middle East===
[[File:Pita.jpg|thumb|right|Flatbread on a convex Middle Eastern ''saj'' griddle]]

In traditional [[Middle Eastern cuisine|Middle Eastern]] and [[South Asian cuisine]]s, a [[saj (utensil)|''saj'']] is a convex griddle that is used to cook [[Saj bread|a variety of flatbread types]].

===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 [[flatbread]]s, such as [[tortilla]], [[arepa]] and [[Tapioca#Flatbreads|casabe]]. Modern versions for commercial use are metal and called [[Comal (cookware)|comals]].

===Great Britain===
In Britain, the griddle is also called girdle and is used for instance for making [[scones]].<ref name=Collins/> It can take the shape of a thick iron plate, round and held from above by a half-hoop handle.<ref name=Collins/>

The traditional Scottish "girdle" has a flat [[wrought iron]] disk with an upturned rim to which a semicircular hoop handle is attached, allowing it to be suspended over the fire from a central chain and hook.<ref>{{cite web |title= Griddle |publisher= TheFreeDictionary.com |quote='''griddle''' (ˈɡrɪdəl) ''n'' 1. (Cookery) Also called: '''girdle''' ''Brit'' a thick round iron plate with a half hoop handle over the top, for making scones, etc |url=http://www.thefreedictionary.com/griddle |access-date= 17 October 2015}}</ref> Girdles are used for cooking [[Scone (bread)|scones]], [[Bannock (British food)|bannocks]], [[pancake]]s and [[oatcake]]s.<ref name=nefa>{{cite web |title= Archive - At Home on the Farm |work= NEFA - The North East Folklore Archive - Junior Section |publisher= Aberdeenshire Council |url= http://www.nefa.net/nefajnr/archive/peopleandlife/land/farmhome.htm |access-date=2 August 2011}}</ref><ref name=scran>{{Cite web |title= Scran - Cooking oatcakes, or bannocks, on a girdle. Turnabrain, Glenesk, Angus, 1967 |url= http://www.scran.ac.uk/database/record.php?usi=000-000-467-096-C |access-date= 2 August 2011}}</ref>

The traditional Welsh [[bakestone]] is similar, circular with a one-piece handle, typically cast iron, {{convert|1|cm|1|abbr=on}} in thickness. It is used to cook [[Welsh cake]]s, [[Crumpet#The English crumpet|pikelets]], and [[crepe]]s.<ref>{{cite news |last1= Barraud |first1= Winifred K. |title= Bakestone tradition |work=[[The Guardian]] |date=9 November 1962 |location= London |page=8}}</ref><ref>{{cite web |title= Welsh Bakestone Or Planc |website= Antique Kitchenalia |url= http://antiquekitchenalia.com/welsh-bakestone-planc/ |archive-url= https://web.archive.org/web/20150810220212/http://antiquekitchenalia.com/welsh-bakestone-planc/ |archive-date= 10 August 2015 |access-date= 9 November 2013}}</ref>

===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.<ref name=Collins/>