Talk:Flatbread/GA1

GA review

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Nominator: Vigilantcosmicpenguin (talk · contribs) 08:53, 11 May 2026 (UTC)

Reviewer: DrOrinScrivello (talk · contribs) 18:50, 4 June 2026 (UTC)

Hello, I'm happy to review this. I'm thoroughly impressed with the work you've done on what was essentially a list article before you got started. I'm doing a second read-through now and will follow that with a light copyedit pass; feel free to revert any changes you disagree with. Prose comments will follow either later today or tomorrow. DrOrinScrivello (talk) 18:50, 4 June 2026 (UTC)

Prose review

This is generally a very well-written article. I made some minor copyedits, and I only have a few relatively minor comments. Some are suggestions and not necessarily part of the GA criteria, and I'll try to indicate when that's the case.

Lead

• The lead in general seems to summarize the article well. It's possible I'll have a suggestion about breadth once we work through the rest of the article, but I doubt it.

• Similar flour-based foods include loaf breads, Since this sentence is contrasting qualities of breads, I think it would work better if it opened with something like, "Flatbreads differ from similar flour-based foods such as..."

• it undergoes fermentation if leavened, usually with sourdough Reading the rest of the article clarifies this, but I think many readers (<cough> me) may think of sourdough as just a type of bread rather than a particular leavening agent – can this be elaborated upon just a bit in the lead?

• This is a nitpick and the review won't hinge upon it one way or the other, but the term "flatbread" or its plural appears 349 times in the article (including the infobox and refs, but the vast majority are in the prose). There are 24 instances in the lead alone, with the word beginning many sentences. Now obviously it's the subject of the article and it's going to show up a lot, and in many places the word is necessary, but I think the article – particularly the lead – would read better if at least some of those were substituted with pronouns or "varieties" or nixed entirely (I think the last sentence of the first paragraph could read simply "Many types are eaten globally", for instance). Again, this is not a requirement and my feelings won't be hurt if you say "yeah, not going to do that", but I thought I'd bring it up.

More to come shortly. DrOrinScrivello (talk) 16:27, 5 June 2026 (UTC)

Back at it...

Ingredients

• Eggs increase protein and micronutrients and also act as leavening. Is "leavening" commonly used as a noun without "agent" tacked on? Genuine question – it's not something I've heard, but wouldn't be surprised if I'm just showing my ignorance.

Classification

• They are docked to limit expansion, This is the first mention of docking in the article, and while roller docker is linked later on, I'd still like a little bit of context as to what it actually is.

Use

• Is there a reason why pane carasau is italicized but many other non-English terms aren't? I don't have strong feelings whether all should be or shouldn't (though per MOS:FOREIGNITALIC I would lean towards italicizing), just curious as to the inconsistency.

Consumption

• RTE and frozen flatbreads are common as convenient, affordable, and versatile products. Suggest re-introducing the full "ready to eat" phrase since the abbreviation is initially provided multiple sections earlier

By region

• Uzbek naan is distinct in its decoration. Does the source mention how?

I think that's it for prose. Considering the length of the article, this is an impressively low nitpick-to-word ratio, nicely done. I'll move on to the source review in a bit. @Vigilantcosmicpenguin: tossing a ping your way since I haven't yet, but don't feel rushed, just keeping you abreast of my progress. DrOrinScrivello (talk) 18:08, 5 June 2026 (UTC)