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.