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Hello. This article is still short, but I think it confuses "Matloua" and "Khobz ed-Dar" (homemade bread). At least in some regions (namely in Morocco), these are not the same thing. This is a chronic problem with food articles, since the same word can be used in different regions or countries to mean somewhat similar or even completely different things. Furthermore, this source calls Matloua "country bread", this one uses the term "Moroccan country bread", and this other one calls Khobz ed-Dar "city bread" which could explain the confusion (both made at home, but have different socio-economic origin, but we need more sources to confirm this). In any case, I suggest splitting the two concepts into two separate articles, and developing them more. An alternative would be to split the articles by regional usages (e.g. Algerian homemade bread vs Moroccan homemade bread vs Moroccan Matloua). A third option would be to retitle the article Maghrebi homemade bread, and then explain both terminologies/concepts. Also, the source in the article seems to me unrelated to the topic, since it only mentions the generic concept of "khobz" (bread). Unless the relevant information is on a different page not available on the link.
Moroccan homebread (Khobz ed-Dar), or at least one variation of it
Matloua
I'm open to your comments or suggestions.-- Ideophagous (talk) 08:52, 30 April 2023 (UTC)[reply]
Moroccan homebread (Khobz ed-Dar), or at least one variation of it
Matloua
