The fruits of Ashoka Tree or "False Ashoka Tree" (Polyalthia longifolia) are ripening. Branches laden with purple fruits are a feast for the birds. Cacophony of the birds rend the air as they flock the tree to claim their share. Big ones scare the small ones who keep frequenting the tree to try their luck. Shrieks of a bird draw our attention and we discover a Tree Pie enjoying fruits and keeping away others by its shrill cry.
In my kitchen Guyanese Butterflaps are in the final stages of baking. A recipe that is easy and wonderful. Light fluffy and garlicky, they make our dinner so gratifying and fulfilling. Hard work well rewarded.
Butterflaps are made from white bread dough. You can use any of your favourite bread dough. Dough is rolled into tiny rounds, liberally spread with butter, folded over twice and baked.
Enjoy them warm with a bowl of soup or stew. Or eat them plain. They are yum anyway!
I read about Guyanese Butterflaps at www.tasteslikehome. I used garlic in butter for flavour.
This is how I made Guyanese Butterflaps
2 cups all purpose flour
2 tablespoons sugar
2 tablespoons milk powder
1 ½ teaspoon instant dry yeast
2 tablespoon olive oil
¼ teaspoon salt
½ cup warm water plus more if needed
2 tablespoons butter, softened
4 cloves of garlic peeled and crushed into a fine paste.
Add sugar and yeast to ½ cup warm water. Stir and cover for 10 minutes.
Whisk together flour, salt and milk powder in a large bowl.
Add yeast mixture and oil and knead dough. Add more water if the dough feels hard or dry. Knead for 6 to 8 minutes till dough becomes smooth and elastic. Place dough into a greased bowl. Cover with a towel and keep in a warm place for 1 ½ hours or till double.
Punch the dough. Mix butter and garlic paste.
Pull out small balls of dough. On the floured counter, roll out a circle about 15 cm in diameter. Spread 1 teaspoon of butter garlic spread. Fold dough into a semicircle and then fold further into a triangle.
Repeat with remaining dough. Arrange butterflaps on a greased baking tray. Cover and keep in a warm place to rise for 45 to 50 minutes.
Preheat oven to 190 degrees C. Bake for 20 to 25 minutes or till butterflaps turn a beautiful golden brown. Enjoy warm butterflaps.
Submitted for Yeastspotting