Buffet bread

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

Reply to
Bertie Doe
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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

Reply to
Dave Bell

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

Reply to
Bertie Doe

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

Reply to
Dave Bell

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

Reply to
Bertie Doe

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

Reply to
Bertie Doe

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

Reply to
Dave Bell

I recently had a pinroll appetizer at a gathering. I asked how they were made. The lady sent me these directions.

1=2E Cut the crust of cheap white sandwich bread. 2=2E Use rolling pin to flatten each slice. 3=2E Spread with desired filling 4=2ERoll up and either place on serving tray or brush outside with melted butter and bake at 400=B0 until lightly browned.
Reply to
BobbiJo_AZ

. Suspect I need a purpose-built

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

Reply to
Bertie Doe

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