Gustaf Dalman, a German orientalist, documented its making in Palestine in the early 20th-century, among other types of breads. In Palestine, folded flat-bread was often filled with a spinach and onion mixture, or with cheese curds and onion mixture, or with raisins and pine nuts.
Gustaf Dalman, a German orientalist, documented the process in Palestine during the early 20th century, similar to other types of breads. In Palestine, folded flatbread was commonly filled with spinach and onions, cheese curds and onions, or raisins and pine nuts.