Bertie Doe wrote:
> "Dave Bell" wrote in message > 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
>
>
> Hi Dave, well I tried it this afternoon, reserving 6 oz from my normal loaf
> dough. i.e. white and wholemeal 50/50. I cut it into 4 pieces and rolled out
> very thin oblongs. 2 were oven baked and 2 were pan baked.
> These were coated in either egg/mayo or curried chicken/yogurt and were
> placed in the fridge for an hour to soak into the Pita-style bread.
> Unfortunately these turned out to be hard crispbread, rather than the soft
> Armenian cracker bread, you mentioned above.
> Very tasty but were too stiff to be rolled. Suspect I need a purpose-built
> recipe for this pinwheel canape, or maybe bake a normal loaf, wait till 2
> days old and then cut very thin and then roll into the pinwheels? Any
> thoughts?
> Bertie

I'm afraid you're right, that a specific recipe would work better. Seems
to me, they're more like a flour tortilla, than anything else. Here's
how I make those:

2 Cups AP Flour
1 t Salt
3 T Lard (best, by far!)

Whisk the salt into the flour, then cut in the lard with a pastry
cutter, or however you find works for you. I never did understand the
"two knives" thing! When the mixture is like coarse ground meal, add

1/2 C Warm Water.

Mix quickly with a fork, until the dough gathers together well. I
usually pick up the ball and stretch and fold in hand, a couple of
times. Divide into 8 equal pieces (about 50 grams each), roll the balls
between your palms, and set on a plate. Cover with an inverted bowl, and
let rest 20 to 30 minutes.

Roll out thin, to about 8" diameter, and cook on a very hot skillet. I
find the first side cooks while I roll the next ball out. Flip, for
maybe another 15 seconds, and stack.


Dave