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
Earth oven mixed with molten fat (sometimes oil or butter) and labneh (goat milk yoghurt) and then formed into a dough before eating. This bread is known as Arbut but may be known under other local names. Earth oven cooking was very common in the past and continues into the present – particularly for special occasions, since the earth oven process is very labor-intensive. In some part-Melanesian, Polynesian, and other closely related languages, the general term is "umu," from the Proto-Oceanic root *qumun (e.g. Tongan "umu", Māori "umu" or "hāngi", Hawaiian imu, Sāmoan "umu", Cook Island Māori umu). In some non-Polynesian, part-Polynesian,