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
Masonry oven of grain agriculture — in other words, bread (and beer — which is the likely source of the yeast used to make the first bread rise). Ancient Egyptians left drawings of bakers putting dough on a hot rock and covering it with a hot clay pot — the first “true” oven. Over time, the single-loaf ovens grew large enough to bake multiple loaves, and construction practices expanded from holes in the ground to clay pots to brick and rock domes and vaults. Masonry ovens are used in the Persian Gulf region for the preparation of the traditional khubz bread. In