Ingredients
All-Purpose Flour / Maida – 2 cups
Instant Yeast – 1 ½ tsp
Sugar – 2 tbsp
Olive Oil – 2 tbsp
Salt – ¼ tsp
Warm Water – ½ cup (maybe little more, as needed)
Butter – 2 tbsp, at room temperature
Garlic – 4 cloves, peeled and finely minced.
Mixed Herbs Powder – as needed

Instructions:
Making the dough:
In mildly warm water (or milk), add sugar and yeast. Allow to sit for 4-5 minutes. The solution should begin to froth up and bubbles should appear on top.
In a large mixing bowl, add the flour and salt. Sieve together the flours and salt while you wait for the yeast to proof.

Add the proofed yeast mixture into the flour mixture, add the olive oil and combine together into a dough. Add extra water (or milk) or flour to make a firm yet sticky dough. You can do this using your hands or a hand blender using the bread hooks.
Knead for a good 5 minutes and make a firm dough.

Grease the bowl with olive oil and sit the dough in a warm place where it can rise. Keep the bowl covered with a kitchen towel or a cling wrap. I keep the dough inside the microwave oven, with the power switched off. It makes for a perfect warm place to let the yeast do its work.

After an hour, remove the bowl from the oven and behold in delight as the dough would have doubled in size ??
Punch down the dough and knead for a minute more to remove any air bubbles.

Shaping the butterflaps:
In a mixing bowl, combine together the butter and garlic paste.
Dust the counter with flour.

Pull out small balls of dough and roll out a circle about 10 cm in diameter.
Spread 1 teaspoon of butter garlic spread. Fold the dough into a semicircle and then fold again to form a triangle.

Smear some more butter on top and sprinkle some mixed herbs seasoning.
Repeat this processed with he remaining dough. The butterflaps are ready to be baked!
Arrange them on a greased baking tray and keep aside for for 30-45 minutes.
Preheat oven to 190 degrees C. Bake for 20 to 25 minutes or till butterflaps turn a beautiful golden brown.