In a large bowl mix together flour, salt, sugar, yeast and oil.
Add milk and knead to form a soft dough.
Transfer to counter and knead for 10 minutes until soft and elastic.
Place the dough in a well oiled bowl, apply oil on the dough and cover the bowl with cling wrap.
Set aside for 1 hour or until double.
Now knead the dough for one more minute.
Divide it into 8 equal portions.
Roll each portion into a 3 1/2" circle.
Apply a teaspoon of butter on the circle, leaving some dough plain around the circumference.
Now fold it into two to form a semi circle.
Again fold it once more to form a flap.
Do not press the sides.
Arrange on a greased baking tray.
Cover with a damp cloth and set aside for another 30 - 60 minutes or until the flaps are double in size.
While the flaps are rising, preheat oven to 200°C.
Bake the flaps for 18- 20 minutes.
Once nicely brown, remove from oven.
Using the butter in the tray, brush the flaps with a pastry brush.
The remaining butter will be absorbed by the butter flaps.
Serve it warm.
