
You may have noticed that many of my recent posts are adaptations of recipes I “bookmarked” from other blogs. It just struck me that I had this long list of bookmarked recipes that was getting out of control. So I sat down and trimmed the list quite a bit. There’s not much point in keeping stuff that I’m never going to make on this list, just because the pictures are so pretty!
Now that my list at a manageable level, I thought I would make and post as many of those recipes that I could and shorten the list further. I hope I’ll be able to manage this because every time I cross one recipe off that list, it seems like I’ve already added 2 or 3 more!!!

These butterflaps were bookmarked from Cynthia’s blog and I got the recipe from her. I have baked them a few times since but didn’t have pictures of them to post. Now that I have those pictures, it wouldn’t be right if I didn’t post about them because they are so good.
Do you like warm lightly toasted and buttered bread, with the butter just beginning to melt as you bite into that piece of toast? And do you enjoy the sensation of lightly salted butter and warm, slightly crunchy yet soft bread in your mouth?
If you do, then you know why I had to post this recipe, because that’s what eating butterflaps (warm from the oven) is all about. My butterflaps are nowhere near as pretty as Cynthia’s are but don’t let that prevent you from making them. They’re worth the effort.

This recipe has a lot of butter in it, but sometimes too much of a good thing can be dicey. I try to keep my butter (and fat) consumption to the minimum for health reasons, so I have cut down on the amount of butter in this recipe. I also made some other changes to the original recipe. You can also make herbed butter or garlic butter and use it instead of plain butter.
Cheese or herbed cheese spread is also an excellent option. I have done both and each one is delicious in its own way. My daughter liked both Cynthia’s and my versions, though she liked the former a wee bit better.
[wpurp-searchable-recipe] – You may have noticed that many of my recent [post – warm, honey, active dry yeast, all purpose flour, whole wheat flour, salt, oil, nigella, salted, salted, In a bowl, dissolve the honey and yeast in the warm milk and keep aside for about 10 minutes to proof the yeast.; Put the flours, and salt in another bowl (or food processor bowl), and make a well in the centre. Put the yeast mixture and oil into it and mix well till combined (or pulse a few times); Now add enough water and knead well until a soft and elastic, but not sticky, dough is obtained. I usually put all the ingredients in the food processor and work everything into a dough. Then I keep adding water a little at a time and knead by hand, till I get the dough to the consistency I want.; Place the dough in a well oiled bowl, rolling the dough in it so it is covered with the oil. Cover with a damp cloth and allow the dough to double in volume (about an hour or so). Punch the dough down and knead for a couple of minutes. Divide the dough into six equal portions. Working quickly (or the dough will start rising again), roll each portion into a ball and gently roll out into a circle (about 3″ to 3 1/2″ in diameter).; Roughly divide the softened butter into 6 portions with a spoon and smear each portion of butter on a circle of dough, leaving the edges free.; Fold each dough circle over itself in half so it resembles a half moon. Seal the edges well; otherwise the butter will leak out when baking. Fold again half so the half moon now looks like a triangle. Please see Cynthia’s step-by-step pictures of the procedure to understand the instructions better, if the above illustration isn’t enough.; Press down the edges and place on a lightly greased baking sheet. Cover with a damp towel and allow to rise for about 45 minutes to an hour.; Bake the butterflaps at 200C for 20 minutes till golden brown. Take them out and immediately brush with melted butter, then cool on a rack.; Butterflaps aren’t butterflaps if they’re not brushed with melted butter. If you would still like to avoid the butter, you can brush the butterflaps with milk and sprinkle some nigella seeds on them and then bake them.; [/wpurp-searchable-recipe]

Butterflaps
Ingredients
- 1/2 cup water warm
- 1 tablespoon honey
- 1 1/4 tsps active dry yeast
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 tsp salt
- seeds nigella (optional)
- 50 gm salted butter , for spreading on dough , softened
- 1 tbsp salted butter , melted (for brushing after baking)
Instructions
- In a bowl, dissolve the honey and yeast in the warm milk and keep aside for about 10 minutes to proof the yeast.
- Put the flours, and salt in another bowl (or food processor bowl), and make a well in the centre. Put the yeast mixture and oil into it and mix well till combined (or pulse a few times)
- Now add enough water and knead well until a soft and elastic, but not sticky, dough is obtained. I usually put all the ingredients in the food processor and work everything into a dough. Then I keep adding water a little at a time and knead by hand, till I get the dough to the consistency I want.
- Place the dough in a well oiled bowl, rolling the dough in it so it is covered with the oil. Cover with a damp cloth and allow the dough to double in volume (about an hour or so). Punch the dough down and knead for a couple of minutes. Divide the dough into six equal portions. Working quickly (or the dough will start rising again), roll each portion into a ball and gently roll out into a circle (about 3" to 3 1/2" in diameter).
- Roughly divide the softened butter into 6 portions with a spoon and smear each portion of butter on a circle of dough, leaving the edges free.
- Fold each dough circle over itself in half so it resembles a half moon. Seal the edges well; otherwise the butter will leak out when baking. Fold again half so the half moon now looks like a triangle. Please see Cynthia's step-by-step pictures of the procedure to understand the instructions better, if the above illustration isn't enough.
- Press down the edges and place on a lightly greased baking sheet. Cover with a damp towel and allow to rise for about 45 minutes to an hour.
- Bake the butterflaps at 200C for 20 minutes till golden brown. Take them out and immediately brush with melted butter, then cool on a rack.
- Butterflaps aren't butterflaps if they're not brushed with melted butter. If you would still like to avoid the butter, you can brush the butterflaps with milk and sprinkle some nigella seeds on them and then bake them.
Lovely pics, Aparna. Looks so inviting. I remember seeing them at Cynthia’s. Thanks for a less-butter version. And this too gets added to my bookmarked list.
They look really lovely and healthy without the use of butter. I do remember these from Cynthia’s blog. Oh, tell me about bookmarks I am just the same and have lots I want to cook and bake.
The butterflaps look yummy. Well browned…
I can smell them here! Beautifully risen!
Love these Aparna.Too great these are.I do not mind shark faced bflap as well.They are PERFECT.
They look lovely & delicious.
Those look just perfect. I know what you mean about bookmarking recipes. I have no self control and end up bookmarking several recipes a day!
The way you have described is gorgeous! i could imagine the the warm metlted butter with soft and crunchy bread..oh my gosh that would be awesome! looks perfect to me!
you got me craving these real bad!will be trying it out soon…
Love the shark butterflaps, it’s time for me also to bake some bread 🙂
Looks very nice
This looks great! Cynthia’s recipes are all so good. Yum!
I absolutely LOVE how you described the bread :)It looks great, it seems to have risen perfectly! And thanks for a healthier version, everyone is always on the lookout for those 🙂
Looks really good! I’ve an evergrowing list too!
“Do you like warm lightly toasted and buttered bread, with the butter just beginning to melt as you bite into that piece of toast? And do you enjoy the sensation of lightly salted butter and warm, slightly crunchy yet soft bread in your mouth?”Yes, uh huh, YESSSSSSUMM!!!!!These look/sound awesome!
The rolls look so good but I especially love how pretty the nigella seeds look!
That sounds so delicious!
Lovely bread Aparna!
Warm shark butterflaps straight from the oven?Yes, please! 🙂
Thanks everyone. I just love baking (and eating) my bread!The credit is all Cynthia’s. I only reduced the butter a bit. :)Rosie and Lisa, I think most of us food bloggers are in this situation! 🙂
These loaves are so pretty! They sounds buttery delicious too.