Flatbread

Form

Flatbread

Typical weight

60–150 g

Typical thickness

2–8 mm

Cut

Not a cut of anything

The aliases on this record are doing something unusual and it is worth saying so. Naan, pita and the rest are distinct breads from distinct traditions with distinct doughs, and they are gathered here because BBQHQ has evidence about what fire does to thin dough and no evidence that distinguishes them on a barbecue. Colorado State gives 2-3 minutes PER SIDE on a hot griddle to golden brown and slightly puffed — a griddle rather than a grate, and a per-side figure rather than a total, both of which are recorded rather than converted away. Puffing is the signal worth watching: steam trapped inside the sheet lifts it, and a bread that never puffs was rolled too thick or met a surface that was not hot enough.

It came out dry

Flatbreads scorched, or dried to leather — 2 distinguishable causes.

Burnt outside, underdone inside

Flatbreads scorched, or dried to leather — 2 distinguishable causes.

It stuck to the grate

Food sticking to the grate — 2 distinguishable causes.

Also relevant to flatbread

• Pizza base burnt before the top was cooked

Cooling, keeping and reheating what is left is general guidance for barbecue leftovers. Neither UK authority publishes anything specific to flatbread, and BBQHQ does not invent a distinction they do not make.

• The timings that exist for flatbread are for a griddle, a tandoor or an oven rather than for a barbecue grate, which is a different cook.

What we know we’re missing records what was searched for each of these, and what would settle it.