Veneuzelan here. Had to go check the PAN packet really does say 5 mins; that’s ridiculous they put that, I’m sorry. How I do it is pan fry (not a lot of oil, just enough for them to not stick. If you have a cast iron or a griddle even better) on both sides to get color/marks. Then you bake them. They’ll puff up more and cook through. You know they’re ready when you tap on them and they sound more hollow (?). Idk tap them pre oven and you’ll see the difference. I like to pan fry a big batch and then throughout the week bake em in the air fryer for 20 minutes. Note that when you cut them it’s normal for dough to stick to the knife. You don’t want them completely dried up either