Bertie Doe wrote:
> "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

I'd be curious to hear how it comes out, if you try baking your own. It
seems like you'd need a really large, flat deck to bake on, but I've
been somewhat interested in trying it, myself...

Dave