Ancient Israelite cuisine aside, and the loaves were baked on the heated surface. People also began placing a convex dome, initially earthenware and later metal, over the pit-oven and cooking the flatbreads on the dome instead of on the ash-covered surface; this type of oven is probably what was meant by the biblical "machabat", often translated as “griddle”. The Persians introduced a clay oven called a tanur (similar to the Indian tandoor), which had an opening at the bottom for the fire, and through which the bread was placed to be baked on the inner wall of the upper chamber from the heat
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