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

Ingredients:

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

Method:

• 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!!

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