Earth oven is added over everything. The food in the pit can take up to several hours to a full day to cook, regardless of the dry or wet method used. Today, many communities still use cooking pits for ceremonial or celebratory occasions, including the indigenous Fijian lovo, the Hawaiian imu, the Māori hāngi, the Mexican barbacoa, and the New England clam bake. The central Asian tandoor use the method primarily for uncovered, live-fire baking, which is a transitional design between the earth oven and the horizontal-plan masonry oven. This method is essentially a permanent earth oven made out of clay or
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