Monday, 10 April 2017

Herbed Butterflaps

Starting the third week of this mega marathon with a savoury bread that we all loved at home. I just baked it and took it out of the oven and whiff - the butterflaps vanished. I just managed to take some snaps. Actually these were the initial snaps which I took when the breads were kept in the wired rack to cool. And since I don't have time to bake them again, I have to post with these snaps only.

This week I am little worried. All the recipes that I have selected seems to be little tough ones and I am not ready with any of them. On top we also have a festival and travel plans. little nerve-biting, lets see how I cope up with.

These guyanese herbed butterflaps are very tasty and also ideal for breakfast. You can surprise your guests with this and it is also easy to make. Do try this.

RecipeSource: snehasrecipe
Country: Guyana


All purpose flour - 250 grams 
Salt - 1 tsp
Milk Powder - 50 grams
Warm water - 3/4  Cup 
Sugar - 3 tbsp
Rapid Rising Yeast - 2.1/4 Tsp 
Olive oil - 2 Tbsp
Butter - 2 Tbsp

For the spread
Salted Butter - 3 Tbsp
Garlic - 1 Tbsp (finely minced)
Basil -  1 tbsp (finely chopped)
Coriander - 2 tbsp (finely chopped)
Thyme - 1 tbsp
Black pepper powder - 2 tsp


  • Warm the water, stir in the sugar and yeast and leave covered for 10-15 minutes till it is frothy.
  • Mix the flour, salt and milk powder and add the oil. Mix well.
  • Add the yeast which should have raised by now and mix well with a spatula.
  • Knead well adding more milk or water only if required. Make it into a ball.  Take this dough on to a work surface and add butter by stretching and folding the dough till  the  butter is incorporated.  Keep stretching and  folding for about ten minutes to get a smooth and elastic dough.
  • Transfer to a oiled bowl and leave covered to rise for 1 to 1.1/2 hours till the dough doubles in volume. Gently deflate and divide into 6 to 8 equal balls. 
  • Roll into balls and roll out to small discs. Spread the herbed butter on the disc.
  • Now fold the disc into half and spread herbed butter again.
  • Now fold it into quarters.
  • Repeat with the rest of the dough.
  • Transfer the butterflaps to a greased baking tray.
  • Bake at 180C for 15-17 minutes. 
  • Cool them in a wire-rack before serving.

Butterflaps are ready!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75


  1. This is a long term pending bake .. I love this recipe... Looks awesome Ruchi :)

  2. These butterflies look delicious! No wonder they got done before you managed to click....that is a regular food blogger problem I guess! Lovely bake

  3. I have been eyeing these butter flaps for a while now but never got to bake these. Love the herbed version.

  4. That's a delicious bake and love the name, interesting!

  5. Well looks like this one is on everybody's list including mine and never done till now..these look so good Ruchi..hope you will complete all on time..:)..but don't tax yourself too much!

  6. What a lovely bake , my list is getting longer and longer with all the bakes you guys are posting .

  7. I have this planned to bake for a very long time. These look utterly delicious

  8. WOw, and this butterflaps looks absolutely incredible and love that herb spread went in. Utterly delicious.

  9. I can so related to taking pictures. I need to cajole my son when clicking cake pictures. Great choice for H..

  10. What a great choice of recipe for the alphabet. I love the herbed version of any bread and this would be a great after school snack for the kids.

  11. Wow, those bread look so inviting. I'm sure they might have tasted amazing with the herbs and butter.

  12. They looks like parti mathi but super delicious and flavourful too.