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
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