Step 1

In a large bowl mix together flour, salt, sugar, yeast and oil.

Step 2

Add milk and knead to form a soft dough.

Step 3

Transfer to counter and knead for 10 minutes until soft and elastic.

Step 4

Place the dough in a well oiled bowl, apply oil on the dough and cover the bowl with cling wrap.

Step 5

Set aside for 1 hour or until double.

Step 6

Now knead the dough for one more minute.

Step 7

Divide it into 8 equal portions.

Step 8

Roll each portion into a 3 1/2" circle.

Step 9

Apply a teaspoon of butter on the circle, leaving some dough plain around the circumference.

Step 10

Now fold it into two to form a semi circle.

Step 11

Again fold it once more to form a flap.

Step 12

Do not press the sides.

Step 13

Arrange on a greased baking tray.

Step 14

Cover with a damp cloth and set aside for another 30 - 60 minutes or until the flaps are double in size.

Step 15

While the flaps are rising, preheat oven to 200°C.

Step 16

Bake the flaps for 18- 20 minutes.

Step 17

Once nicely brown, remove from oven.

Step 18

Using the butter in the tray, brush the flaps with a pastry brush.

Step 19

The remaining butter will be absorbed by the butter flaps.

Step 20

Serve it warm.