"Dave Bell" <wrote in message > 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

Thank's Dave, you are 'spot on' and pinwheel describes it better than swiss
roll pattern. I also remember that the bread was similar looking to kabab
bread.
I googled up a Lavosh dough recipe and also found a mountain of choice for
fillings.
Bertie