Whole Wheat Flour Dilpasand

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  Sieve whole wheat flour, corn flour and milk powder and set aside in a bowl.
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  Add salt and sugar on opposite sides.
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  Add yeast and mix.
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  Slowly add the lukewarm water milk mixture and mix to get sticky dough.
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  Add melted butter and knead for 5-7 minutes until you and get a sticky dough.
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  Cover and allow it to double for 1 ½ to 2 hours.
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  Meanwhile prepare the filling.
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  Once the dough is doubled punch and knead for few seconds.
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  Take 4 medium balls out of the dough and roll each ball to ¼ inch thick circle.
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  Place the filling and roll another ball of the dough. Place it on the filling covering the bottom circle.
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  Seal the edges using little water.
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  Prick a small hole in the middle, slash around the hole and apply milk wash on the top.
  
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  Preheat the oven at 160 c.
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  Bake the dilpasand for 18 - 20 minutes at 160c.
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  Once it is baked, brush with some melted and cooled butter.
  
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  Slice and serve a warm piece of dilpasand bread.
  

Filling

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  Heat ghee and saute the grated coconut until nice aroma is smelt. Turn off the flame and mix the other ingredients.