Make the dough by adding the all purpose flour, yeast, 2 tbsp sugar and salt. Mix the dry ingredients.
Now add the lukewarm milk and knead to a sticky dough. Mix the olive oil and knead well. Cover with a damp muslin cloth and allow it to rise for an hour or two till it has doubled in size.
After the dough has doubled, knead again till it is soft.
Meanwhile lightly toast the coconut over low flame or in oven. Allow it to cool and mix the chopped almonds, sugar and tutti fruity. Mix well.
Roll out the dough like a chapati and spread the coconut filling on it. Roll out another dough and place on top of it. Press firmly across the sides to seal the edges.
Pre heat the oven to 190 C and bake for 20 minutes or till golden brown in color.
Remove it from oven and allow it to stand on a wire rack for 10 minutes. Cut into slices and serve warm or at room temperature.
The Dilpasand recipe can be stored for three to four days in an air tight container.