Garlic Butterflaps

When I started baking almost 6-7 years ago, I distinctively remember how much I abhorred yeast. I never gave up, I baked day after day , recipe after recipe. Each bake was better than the previous one - friends and family came around , praising my bakes....but all through this, I was always sticking my nose in the packet of yeast, the bowl of dough, the oven, the baked rolls....they all smelled yeasty...no one complained...but in my head that smell had got stuck...

Cut to today, when I bake a bread, my hands feel soft and supple, there is a sweet fragrance of the yeasty bread all through the day. My kitchen is filled up with warmth and sweet smell. 

With time the baking supplies in India have caught up with the other staples....without calling out names of the brands, I feel  the ingredients have emerged to be reliable. The yeast blooms beautifully, the dough is nice and thread like, the baked rolls are crusty and spongy within.

With so much going well , it is only sensible to try more variety of recipes....Today we will go to Guyana where these beautiful tea time rolls aptly called as butterflaps are baked very commonly

The recipe can be made without the garlic, but I loved the addition of garlic as I made a couple of them without the garlic for DH. I think garlic infuses a nice pungency to the bread..


 
Ingredients 
2 cups Bread flour / APF
1/2 cup water (warmed 110c)
1 1/4 tspn instant yeast
2 tbsp sugar
2 tbsp Olive oil
1/4 cup milk powder/ milk
1/4 cup softened butter 
2 tspn of garlic paste
1 tspn salt
1 tspn crushed black pepper (optional)

Method
1) In a small bowl, mix the garlic and butter and set aside
2) Preheat your oven at 200c
3) In a large basin, add the flour, sugar,milk powder  and yeast. Mix well
4) Add the warm water and using a fork bring the flour together
5) Sprinkle some salt , let it stand for 5 min
6) Now gradually start adding the olive oil and knead the dough to make a soft dough.
7) Set it aside for 30 min or until it doubles in volume
8) Pinch out lemon sized balls and roll them out flat. 
9) Apply the butter garlic mixture and fold it into half. 
10) Apply more butter and fold it into a quartet 
11) Set each of them on a greased baking sheet.
12) When done with all, let it stand for 10-20 min
13) Bake these for 20 min or until the kitchen is filled up with baked bread smell

Serve warm. 


9 comments:

Sowmya :) said...

These butterflaps look lovely. I can bet they would have been soft and butter-y. Very inviting. Loved your last line - "bake until the kitchen is filled with the smell of baked bread' I started baking because of the yeast fragrance and would hover around the kitchen just taking it in. Actually I still do that :)

vaishali sabnani said...

Pradnya these butterflaps look wonderful..beautifully narrated post ..where I get a sense of bread being baked in my kitchen and aroma lingering around me.

Priya Suresh said...

Even i loved that last line, and how true na, i just love the smell of freshly baked bread thats y i bake often just to retrieve myself from everything. Garlic butterflaps looks simply awesome and flavourful.

Namratha said...

I hear ya about the yeast, my mom always complained of the same thing while I was always in praise of the yeast here. Times have changed no doubt and it's awesome that you didn't give up and have continued on the yeasty baking path :) these look fantastic!

Harini-Jaya R said...

Beautiful butter flaps. I had bookmarked these a few years back but when choosing this time I overlooked this :)

veena krishnakumar said...

Exactly my thoughts Pradnya. I always thought the yeast hated me but now I love to work with yeast and we are friends.These butter flaps looks delicious and I am bookmarking this for vibha

Sharmila- The Happie Friends Potpourri corner said...

Beautifully articulated!! Lovely bake..

Sandhya Ramakrishnan said...

Pradnya, the butterflaps looks marvelous and I love the name of the bread. My kids are a big garlic lovers and they would be very happy with this bread. Once the yeast becomes our friend, they remain BFF.

Srividhya Gopalakrishnan said...

Tell about yeast.. he hee... Still getting used to it. These butter flaps are super awesome. That texture looks great.

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