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

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

"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

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

"Dave Bell" wrote in message > Bertie Doe wrote:
>> "Dave Bell" <wrote in message > Bertie Doe wrote:
>>
>>>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

Hmm, I'm undecided whether to use a Pitta Bread recipe (also Armenian
orig.), this one 50/50 white and wholewheat flour, rolled thin and oven
baked, or :-
My wife does a nice white flour dough, as used for Peking Duck pancakes,
pan-fried, using minimum oil.
Bertie

"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

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

"Dave Bell" wrote in message
> Bertie Doe wrote:
.. 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.
>
Thanks Dave and BobbiJo, will try both methods next week. Not so sure about
re-baking BJ, a lot will depend on the type of filling.
BD