16rounds of bread
By Laila El-Haddad and Maggie Schmitt
The standard Palestinian bread—eaten with almost every meal—is related to the bread called “pita” in the United States, but it is a far cry from the wan rounds you’ll find at the supermarket. These round loaves have more texture and more flavor, and are slightly thicker than their Lebanese cousins.
Traditionally, bread in Gaza, especially in the farming interior, was made with a mixture of barley and wheat. Part of the naturally fermented dough was always reserved for the next batch