The dough:

1. Mix the yeast with half the water and a pinch of the brown sugar. Set aside for 5–10 minutes until it begins to froth.
2. In a large bowl, combine both flours, the salt, remaining milk, remaining sugar, remaining water, melted butter, cumin, coriander, and chili powder. Stir together.
3. Add the frothed yeast mixture and knead until the dough is stretchy and pliable, about 8–10 minutes. The dough will be slightly sticky — dust lightly with flour as needed, but do not add too much or the rolls will be dense.
4. Lightly oil the sides of a large bowl. Place the dough inside and coat the surface with a little oil. Cover with cling wrap and a kitchen towel and let rise until doubled, 1 hour in a warm kitchen or 3–4 hours at cool room temperature.

Shaping and baking:

1. Once risen, punch the dough down and knead briefly until smooth and airy. Divide equally into 15–16 portions.
2. Simple buns: Take 6–8 portions and roll each into a smooth round. Brush with a little oil and place on a lined tray.
3. Mini twisted cheesers: Take a portion and divide it into 3 equal pieces. Roll each into a long rope with your palms. Pinch the three ropes together at the top and braid them as you would braid hair. Brush with oil and sprinkle with grated cheese. Place on the tray.
4. Pickle wheels: Take a portion and roll or stretch it into a thin rectangle. Spread a thin layer of spicy mango pickle across the surface and scatter over a little grated cheese. Roll the dough up tightly from the long edge into a log. Cut into 4–5 discs. Brush each disc with oil and place cut-side up on the tray.
5. Preheat the oven to 350°F (180°C).
6. Line a baking tray with aluminum foil. Arrange all the shaped breads with a little space between them. Bake for 25–30 minutes until lightly browned on top and cooked through.
7. Serve hot.