Place milk, butter, sugar and salt in a microwave safe bowl.
Heat this mixture on high for 1 to 2 mins until butter melts completely.
Once done, mix well and let cool.
In a large mixing bowl, place the flour, yeast and garlic powder.
Mix well.
Make a well in the center.
Add the oil and the butter milk mixture.
Use a whisk to combine all of it into a mass.
Now, knead till the dough is smooth but sticky and forms a ball.
Once done, cover with cling wrap and let rise till puffy.
Takes anywhere between 60 to 90 mins.
In the meanwhile, combine the dried herbs, coriander and cheese for the filling.
Once the dough has risen, remove and deflate.
Divide the dough into two parts. This is for convenience sake.
Now, roll each part into a 1/4" thick circle on a lightly floured surface.
Once done, use a round cookie cutter and cut out circles of the dough.
Place a tsp of the filling in each circle and seal to form a semi circle.
Grease a loaf pan with oil.
Stack the filled semicircles upright in the pan and let rise for about 20 mins until lightly puffy.
Preheat oven to 200 c towards the end of the second rise.
Once risen,Sprinkle remaining filling if any over the bread.
Bake in the preheated oven for 20 to 25 mins or until tops turn golden.
Once done, unmould and let cool on a cooling rack for about 15 mins.
When cool, dig in.
This bread keeps well in room temperature for 3 days.