Bakestone cooking is one of the oldest methods of preparing food, with evidence of hot-stone baking dating back to around 3000 BC in the Levant and Central Asia. By 1500 BC, Egyptians and Mesopotamians were using flat clay and metal plates for bread-making, while tortillas, tawas, saj plates, and clay mitads evolved across South America, India, the Levant, and Ethiopia.

In Britain, bakestones and gridles became central to Welsh, Scottish and northern English cooking from the Middle Ages.

Similar traditions appeared globally, from French crêpes and Russian blinis to Chinese jianbing and Ethiopian injera. Despite modern trends like pizza stones and table-top hot stones, these techniques are ancient. Today, Welshcakes, Scottish oatcakes, and Irish potato farls continue the tradition. Whether using iron, stone, or a non-stick pan, griddle cooking remains a simple, versatile, and enduring culinary method.

About the Author:
Gilli Davies is a Cordon Bleu chef who has run restaurants in Oxford, Berlin and Cardiff and published over 20 books on food. A national food judge for quality ingredients, restaurants and chefs, an advisor to the Food Standards Agency and former chair of the Guild of Food Writers.

About the photographer:
Huw Jones is a specialist food photographer. All dishes are prepared and photographed at his purpose build studio using the best industry equipment.