All-Purpose Flour / Maida – 2 cups
Instant Yeast – 1 ½ tsp
Sugar – 2 tbsp
Olive Oil – 2 tbsp
Salt – ¼ tsp
Warm Water – ½ cup (maybe little more, as needed)
Butter – 2 tbsp, at room temperature
Garlic – 4 cloves, peeled and finely minced.
Mixed Herbs Powder – as needed
- In mildly warm water (or milk), add sugar and yeast. Allow to sit for 4-5 minutes. The solution should begin to froth up and bubbles should appear on top.
- In a large mixing bowl, add the flour and salt. Sieve together the flours and salt while you wait for the yeast to proof.
- Add the proofed yeast mixture into the flour mixture, add the olive oil and combine together into a dough. Add extra water (or milk) or flour to make a firm yet sticky dough. You can do this using your hands or a hand blender using the bread hooks.
- Knead for a good 5 minutes and make a firm dough.
- Grease the bowl with olive oil and sit the dough in a warm place where it can rise. Keep the bowl covered with a kitchen towel or a cling wrap. I keep the dough inside the microwave oven, with the power switched off. It makes for a perfect warm place to let the yeast do its work.
- After an hour, remove the bowl from the oven and behold in delight as the dough would have doubled in size 🙂
- Punch down the dough and knead for a minute more to remove any air bubbles.
Shaping the butterflaps:
- In a mixing bowl, combine together the butter and garlic paste.
- Dust the counter with flour.
- Pull out small balls of dough and roll out a circle about 10 cm in diameter.
- Spread 1 teaspoon of butter garlic spread. Fold the dough into a semicircle and then fold again to form a triangle.
- Smear some more butter on top and sprinkle some mixed herbs seasoning.
- Repeat this processed with he remaining dough. The butterflaps are ready to be baked!
- Arrange them on a greased baking tray and keep aside for for 30-45 minutes.
- Preheat oven to 190 degrees C. Bake for 20 to 25 minutes or till butterflaps turn a beautiful golden brown.