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Brief facts about taboon:

A tabun oven, or simply tabun, is a portable clay oven, shaped like a truncated cone. While all were made with a top opening, which could be used as a small stove top, some were made with an opening at the bottom from which to stoke the fire. Built and used even before biblical times as the family, neighbourhood, or village oven, tabun ovens continue to be built and used in parts of the Middle East today.

Clay oven - The primitive clay oven, or earthen oven / cob oven, has been used since ancient times by diverse cultures and societies, primarily for, but not exclusive to, baking before the invention of cast-iron stoves, and gas and electric ovens.

Taboon bread - Taboon bread is Levantine flatbread baked in a taboon or tannur 'tandoor' clay oven, similar to the various tandoor breads found in many parts of Asia. It is used as a base or wrap in many cuisines, and eaten with different accompaniments.

Tandoor - A tandoor is a large urn-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoor is predominantly used in Western Asian, Central Asian, South Asian, and Horn of African cuisines.

Wood-fired oven - Wood-fired ovens, also known as wood ovens, are ovens that use wood fuel for cooking. There are two types of wood-fired ovens: "black ovens" and "white ovens". Black ovens are heated by burning wood in a chamber.

Ovens

Fireplaces

Jordanian cuisine

Palestinian cuisine

Arab cuisine