clay oven cooking 10

https://yonderstack.com/s/DW9HQP3uvhc8TlxI2nAlf

I remember the first time I saw a clay oven, or tandoor, being used in a village—the baker slapped rounds of dough against the hot inner wall, and in minutes they puffed into smoky, char-spotted flatbreads. That direct heat from the wood-fired clay gives a unique crust and subtle smokiness you just can't get from a standard oven.