Bertie Doe wrote:
> At a buffet last week and there was an item that looked and tasted great. I
> would be interested to know what bread recipe was used.
> They looked like miniture swiss rolls, but were savoury. I'm guessing,
> wafer-thin sheets of bread were covered with either curried minced lamb,
> others had tuna, others pate'.
> These were then rolled into 1.5 inch dia and then cut into 1 inch lengths.
> Q1. What sort of bread recipe was used?
> Q2. Would you bake the bread first or spread the fillings on the raw dough?
>
> Bertie

Google for Lavosh and Lavosh Pinwheels.

It's a soft Armenian cracker bread, often used for canapes like that. It
is indeed baked first, and might be moistened to make it softer for rolling.

Dave