history - How did our forefathers bake the dough they took out of Egypt? Would it qualify as matzo now?

Shmos 12 (39) says:

“They baked the dough that they had taken out of Egypt as unleavened cakes, for it had not leavened, for they were driven out of Egypt, and they could not tarry, and also, they had not made provisions for themselves.”

Q1: How practically did our forefathers bake the dough? Did they improvise ovens and fuel or did they bake it on their backs in the sun as Targum Yonoson suggests?

Q2: Was the product of the baking halachic matzo as we understand it?

Since posing the questions I found at Yeshiva.co

Clearly one may not bake the matzot (for the the mitzva of eating matza) in the heat of the sun. If one did so, then even if the heat was very strong and it seems clear that the dough did not ferment, nevertheless one cannot use this matza to fulfill the mitzva of eating matza, for matza has been called "bread of poverty" in the Torah, and what is baked in the sun is not properly called bread (Shulchan Arukh Harav 461, 6).