Masonry oven India, tandoors are traditional clay ovens, although these days modern electrically fired tandoors are available. The open-topped tandoor is a transitional design between the earth oven and the Roman-plan masonry oven. In the precolumbian Americas, similar ovens were often made of clay or adobe and are now referred to by the Spanish term "horno" (meaning "oven"). Horns are also traditional in the American Southwest. The traditional direct-fired masonry design is often called a "Roman" or "black" oven and dates in Western culture to at least the Roman Republic. It is known as a black oven because the fire generates soot
Tabun oven can be baked using metal or pottery trays. The bottom of the bread will take the shape of the pebbles or other materials used in constructing the oven floor. This baking process is unique and economical and produces aromatic and flavorful food. Made of yellow pottery clay soil. The best is from Aaroub or Al Aaroub. The soil is wetted and made into a thick clay mixed with chopped wheat stem hay. The clay is hand-formed to make the dome-shaped shell. It is about 30 to 40" in diameter at its base, about 15 to 20" H with an open