Colorado State University Extension

Authority

Academic

Territories

US

Primacy

secondary

Commercial interest

none

Retrieved

2026-08-18

State

Read and citable

Original document

Retrieved because flatbreads had no timing evidence at all, and it half-solves that. Gives 2 to 3 minutes PER SIDE on a hot griddle, to golden brown and slightly puffed — a real figure with a real cue. It is a GRIDDLE rather than a grate, which is a different surface with different contact and different heat transfer, and the figure is stated per side rather than as a total. BBQHQ takes the cue and the puffing signal, records the figure with both qualifications attached, and does not publish a barbecue window from it. The page names pita, naan, yufka, tortilla and injera and gives cooking instructions for none of them individually.

Culinary practice

• “Cook the flatbreads on a hot griddle for 2 to 3 minutes on each side ... until golden brown and slightly puffed”

  Colorado State University Extension cooks flatbreads on a hot griddle for 2 to 3 minutes on each side, until golden brown and slightly puffed.

  A griddle, not a grate. a continuous hot plane conducts into the whole face of the bread; bars touch a fraction of it and leave the rest to radiant heat. BBQHQ models these as different surfaces and does not move a figure between them.

  Stated per side. Two to three minutes a side is four to six minutes in total if the bread is turned once, and that doubling is arithmetic BBQHQ would be doing rather than the publisher.

  Doneness:

  Golden brown and slightly puffed. The puffing signal is the useful half.

• A flatbread is cooked when it is golden brown and slightly puffed. Colorado State gives 2 to 3 minutes per side on a hot griddle; the puffing is steam lifting the sheet from inside and is the signal that the surface was hot enough.

If this source changes, these are the claims that need rechecking. That is the point of recording provenance per claim rather than per page.