The puffy, golden rounds of bread known as Indian horno bread were traditionally prepared in a horno oven, a beehive-shaped adobe structure first introduced to the Southwest by the Spanish.

In a horno oven, wood is lighted and left to cook until the oven reaches a high temperature – almost three hours later! From there, the baker rakes the coals, seals the oven’s door and smoke hole and places the dough inside the oven to bake. The horno bread is … Read the entire post >