Khaliat Nahal


Silence is golden. And it’s something I reach for, when I am out of pictures as well!

This is the only picture I have of Khaliat Nahal, which I baked as a part of We Knead to Bake #9. The filling was aloo paratha style potatoes on some and sautéed and seasoned mushrooms on some other.

For the dough:
  • 2 1/2 cups All Purpose Flour
  • 1 tsp Salt, or to taste
  • 1 Cup Milk, lukewarm
  • 1 1/2 tsp Instant Yeast (You need to proof active dry yeast, if you are using that)
  • 1 tsp Sugar
  • 40 gm Butter, Melted and cooled
  • 2 tbsp Milk, For brushing the dough
  • 2 tbsp White Sesame Seeds for sprinkling on top


  1. In a big bowl, add the flour, salt, instant yeast and sugar. Add the warm milk, melted butter and form a dough. This can be done in a food processor as well.
  2. Knead till the dough is smooth and elastic. Keep it covered in a well oiled bowl until it is double in size, it might take about 1-2 hours.
  3. In the meanwhile, prepare the filling. Mine was sautéed mushrooms and then some mashed potatoes. Paneer with herbs sautéed with onions and tomatoes will also make a good filling. Let the filling cool down completely.
  4. When the dough is doubled, take it out and divide it into two parts. You might end up kneading a bit as well.
  5. Take one portion of the dough and roll it out using your palms into a 9″ long rope. Cut into 9 equal pieces. Repeat this with the other portion as well.
  6. Take one piece of dough and flatten it out a little bit and put a bit of filling inside. Pinch the edges and seal the filling inside. Fill the rest 17 balls similarly.
  7. Arrange the filled balls in a greased 9″ pan. Let it rise for about 30-40 minutes. Brush the top with milk and sprinkle sesame seeds on top.
  8. Bake in a preheated oven at 180C/350F for about 25-30 minutes until the top is golden brown and the bread is done.

This recipe is linked to Bake-a-thon. Check out the linky below for recipes from fellow participants.

This cake also goes to


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