What makes breads different from one another? I have two bread recipes I use frequently. recipe one is a type of flat bread called taftan, and the second recipe is called barbari. Taftan is griddled while barbari is baked in the oven. As for the amount of water, what I usually do is adding water until it forms a dough that is only slightly sticky. 

Recipe one:
3 cups flour
0.5 tsp salt
2 tsp instant yeast
1 ts sugar
Lukewarm water



Recipe two:
3 cups flour
0.5 tsp salt
2 tsp instant yeast
1 ts sugar
1.5 tsp baking powder
Lukewarm water



The only difference is baking powder that one of those recipes calls for. But they result in totally different breads, with respect to both taste and appearance. I wonder what makes a bread different. Is it the shaping method you use, rising, proofing? Even when the ingredients are identical, why do the tastes differ so much?
I think it is "all of the above" 

including oven type, flour type, yeast type, water ... 

In the case of Barbari bread, it seems, in most recipes that I have seen, to have extra flavoring like sesame seed.