I would like to share with you pictures of the ethnic flat breads I baked in my brick oven a couple of days ago. The bread is known as "barbari", which is one of the principal types of bread in Iran. The traditional barbari dough is composed of only wheat flour (known as "ard setareh"), water, salt, and sourdough culture (or baker's yeast). I think this batch came out okay. The dough did not have the right rheology and I mismanaged the oven temperature; the breads baked too fast since the oven was hotter than needed. Nonetheless, they tasted good, but the texture was a bit tender. Good day!