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 the benefits of a masonry oven without constructing a full oven. The most common method is the stoneware pizza stone, which stores heat while the oven is preheating and transmits it directly to the bottom of the pizza. Common firebricks can be used in a similar manner to cover a shelf. Bread and meat can be cooked in a type of covered ceramic casserole dish known variously as a cloche, a Schlemmertopf (brand name), or the like. Good results can also be had by cooking the bread in a pre-heated Dutch oven with a well-fitting lid. Most expensive is a