“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human." Dan Lepard

Monday, 15 September 2014

Guyanese Butterflaps


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
Guyanese Butterflaps
Ingredients
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.
Method
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



16 comments:

  1. Beautiful! Simply beautiful! I am making this tonight! Love the simplicity of this recipe. It sounds very similar to the Garlic bread rolls that I make but today am shaping this like these to make Butterflaps... Love that cute name too :)

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  2. These look great, and you photos are awesome as usual. I like your new piece about veganism too :)

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  3. they look super delicious :)

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  4. They look stunning and so perfect. Love the way you keep experimenting with new bakes.

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  5. These are too TOO tempting Namita. I am going to have to make these for our next pot of soup (note to self MAKE SOUP! ;) )

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  6. Just Perfect! I thought I would be the first one to comment on your Butterflaps but already so many comments for you! Still would love to tell you that your presentation is just WONDERFUL-I just love it! The photography depicts your great love for nature.Keep it up! Very Very attractive blog.-jaishree

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  7. Hi Namita... I finally published the post on Butterflaps! I had made them the same night that I saw these here, couldnt get around posting them until today!! We both LOVED it!! :) Thanks for sharing the beautiful recipe :)

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  8. Hi,
    Your love for nature is visible to each of your recipes, nice meeting you.
    I bump here through Nandita's blog, lovely butter flaps.

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  9. Hi Namita, I have been a great fan of your baking. Till last year, used to bake simple cakes and cookies. Then came out of my so-called comfort zone and ventured into the territory of breads. Your blog was the saviour. First bake was these butterflaps. I have used wheat flour and APF in 3:1 ratio.They turned out good but I still struggle with the yeast aroma which is predominant when I use wholewheat flour. Will try to add a picture soon- Poonam.

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    Replies
    1. Hello Poonam, Thank you for liking my baking adventures. Bread baking is really addictive. Once you get the hang of it, there is no looking back. I hope your breads come out well. Keep sharing your experiences :)

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  10. https://instagram.com/p/vGt0N8L2lv4zHPiSLQZZ3EvECQJ6_QkAv8SCA0/
    Check out the pic of butterflaps. Thank you

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  11. Hello,
    I am going to make these they sound wonderful. How many balls you get from the dough to roll out?

    Thanks
    Kathy

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    Replies
    1. Hello Kathy, I could get around 8 balls of dough. You can even pinch out 10 balls of dough if you are ok with smaller butterflaps.
      Happy Baking!

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    2. Thanks so much for this wonderful recipe.. They came out so nice, not as pretty as yours but close. The have a nice soft texture and stay good for a few days in texture.Have made one more time since first time I posted. This time I stuffed sliced pepperoni in a few of them. That worked out great too.

      Thanks again
      Kathy

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    3. Thank You Kathy for your kind words.....I am so happy that you tried this recipe. This is my favourite bread recipe. One can get really creative in adding different stuffings. Happy to hear from you Kathy!

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