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!
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!


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.
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.
Transfer to a greased bowl and leave covered to rise for 1 ½ to 2 hours till the dough doubles.
Gently deflate and divide into 8. Shape into balls and roll out to small discs.
Spread the garlic herbed butter on each disc.
Fold over and spread garlic butter on the top again.
Fold over to form a triangle.
Transfer to a greased baking pray and leave the butterflaps to rise for 40-45 minutes.
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.
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.

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 🙂

      1. :* Garima you know I tried it today and it turned out sooo tasty…my husband was impressed. .will post it today…thnxx swthrt for your delicious recipe 🙂

  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)


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