Herbed Garlic Butterflaps with Tomato Lentil Soup, Some Apple Butterflaps

I have admired Namita’s wonderful blog Ambrosia Soulful Cooking for some time now. Her clicks with the natural green backdrop are like a breath of fresh air. Each time I go to her blog, it is a lovely and calming visit for me. The breads there delight me, and when I saw these Guyanese Butterflaps, I just had to bake them! These dreamlike buttery layers were calling out to be picked and gently bit into. And when I did bite into one- pure joy!
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I made the butterflaps layered with a garlic butter, dill, cilantro and oregano. I also made a couple layered with apple butter. The latter made me think apple pie, yum!

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Herbed garlic butterflaps

Maida/APF- 1 ½  cups
Aata/whole wheat flour – ½ cup ( can make all maida. I had to add aata as I ran out of maida)
Salt- ½ tsp
Milk Powder- 2 Tbsp (May skip if not available, but it makes the flaps really soft)
Warm water- ½ cup
Sugar- 2 Tbsp
Instant yeast- 1 ½ tsp (use 20 % more if using active dry yeast)
Olive oil- 2 Tbsp (May use vegetable oil)

For the spread
Mix the ingredients listed below
Butter- 2 Tbsp (I used Amul)
Garlic ,minced- 1 Tbsp
Dill, chopped fine- 2 tsp
Cilantro/fresh coriander, chopped fine- 1 Tbsp
Oregano- 1 tsp
Black pepper- ½ tsp

Warm the water, stir in the sugar and yeast and leave covered to bloom for 10-15 minutes till it is frothy.
Mix the flour, salt and milk powder and add the oil. Mix well.
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Add the bloomed yeast and mix well with a wooden spatula.
Knead well adding more milk or water only if required. Knead for about ten minutes to get a smooth and elastic dough.
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Transfer to a greased bowl and leave covered to rise for 1 ½ to 2 hours till the dough doubles.
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Gently deflate and divide into 8. Shape into balls and roll out to small discs.
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Spread the garlic herbed butter on each disc.
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Fold over and spread garlic butter on the top again.
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Fold over to form a triangle.
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Transfer to a greased baking pray and leave the butterflaps to rise for 40-45 minutes.
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Preheat the oven at 180C for 15 minutes.
Brush very gently with butter and bake for 15-20 minutes at 180C.
Remove and brush with butter.
Serve hot with soup.
I served them with a tomato, roasted pepper lentil soup.
Bliss!
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For the soup I simply pressure cooked 4 tomatoes, a roasted capsicum, an onion and ½ a cup of moong daal. Strained the mixture and seasoned with salt and pepper. Gave it a boil and topped with a spoon of clotted cream/malai.

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20 thoughts on “Herbed Garlic Butterflaps with Tomato Lentil Soup, Some Apple Butterflaps

  1. Hello Garima, I admire your passion for baking. It was a genius idea to have added herbs. I am sure that the herbs must have added a lot of flavour. I also liked your adding whole wheat flour ( you ran out of maida, though). With hearty lentil soup, it must have been a great combination.

  2. Hi Garima…I a CAL member and a big follower of your blog…just want to know can I make bread in the convection mode of the microwave..coz I don’t have a OTG though I intend to buy one soon but can’t wait that long..

  3. hi garima,
    reallly mouthwatering
    just a small quwry do we need yo leave the fold to rise 2 times 45 mins+20 mins as it is written 20 mins for second rise. and do we punch them after 45 mins rise..i m confused 😔

    1. Hi Pooja
      Punch down only after first rise of 1 1/2 to 2 hours.
      You never punch the bread after shaping it.
      Second rise is 45 minutes, not 20.
      Just preheat the oven for 15-20 minutes and bake after the second rise. Hope this helps 🙂

  4. …feeling more confident now. Want to try these next. But I have a question regarding the soup, when you say roast the bell pepper, do you mean roast on fire or in the oven (if in the oven at what temp)

    Thanks
    Meenakshi

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