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Butterflaps

You may have noticed that many of my recent [post
Course breads
Cuisine global vegetarian
Servings 6 number

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.