Information About Archeology

Griddle Stones

by Laurie Moseley

Archeologist Reeda Peel has been investigating how Indians were able to turn the flour they made from such things as mesquite beans, grass seeds, and corn into bread, tortillas, ashcakes and other foods of that type.  Reports by early Spanish and other explorers reported that the Indians were eating various types of breads; however the explorers did not tell how the breads were cooked.  She has written a report on her cooking experiments and defining griddle stones so that archeologists can identify them.  She is also collecting information on where griddle stones are found.

Ms. Peel has collected information on the use of stones as griddles.  The Hopi Indians used (and some still use) flat sandstone slabs they call "Piki Stones" to cook a wafer thin tortilla they called a Piki.  The way that Piki Stones can be distinguished from other flat stones is by a greasy residue that creates a black coating that penetrates the surface of the stone.  Her research has shown that using stones as griddles is documented in Europe, Africa, South America, and Asia.  It is unlikely that such a widespread useful tool would not have been used in North America.

When Indians gathered wild foods; for example acorns, they had to use them fairly quickly or the food would spoil or otherwise become unusable.  By turning the acorns or other food into flour that could be then cooked into tortillas or other bread-like items, the useful life of the food could be extended.  Explorers reported that Indians gathered mesquite beans, acorns, pecans and other nuts, sunflower seeds, amaranth seeds, bulbs such as sotol or lechugilla.  All of these could be made into flour and then into breads.

It is interesting that stone cooking stones are popular items in gourmet cooking shops.  The use of a stone for baking is fuel-efficient because only a small bed of coals is needed to heat up a stone.  Once heated, a griddle stone will stay hot for hours and only a small amount of extra heating needed to cook a lot of bread.  In parts of Africa where stone is scarce, some tribes used cooking griddles made of baked mud.  The food is baked or seared by contact with the hot surface.  An experiment with a thermometer inserted into a hole drilled into a griddle stone showed that the temperature below the surface of a griddle stone was as hot as 519 degrees Fahrenheit.

To prepare and cook with a griddle stone, the Indians selected a thin flat stone and slowly heated it.  Once it was heated, the surface was coated with a layer of fat or oil.  Then a mixture of flour and water was poured on the surface in the same way that we prepare pancakes.  The Indians spread the mixture very thinly.  Once the tortilla or other bread was cooked on one side.  It was flipped over and cooked on the other side.  Many bread items could be made from one heating of the stone.

How can an archeologist or layperson distinguish a griddle stone from other burned rocks in an Indian living site?  Ms. Peel said that she has found that griddle stones will be thin flat stones.  They will have a greasy surface coating that penetrates through the surface.  Those few found so far have been found next to a fire hearth or next to an area of burned rocks.  If a potential griddle stone is found, she asks that it be reported so that it can be documented.  If anyone finds or has found a griddle stone, please contact Reeda Peel at: ReedaP@hpnc.com so that it can be measured and documented.

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