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.

Method:

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

• Vardhini’s Bake Fest hosted by Lail of With a Spin