T'ihlo is made using moistened roasted barley flour that is kneaded to a certain consistency. The powder is kneaded into a dough and then shaped into cylinders. Paratha is dough that is kneaded into a rope, then coiled into a round patty. Then the dough is kneaded until it has the desired texture. The dough is kneaded and then rolled into a long, thin cylinder. In Nagaland, the leaves are dried, powdered, kneaded into a dough and baked into biscuits. The dough is repeatedly kneaded, flattened, oiled, and folded before proofing, creating layers. The dough is kneaded and shaped into circular forms, using a mould. The dough must be kneaded by hand or with a low-speed mixer. The mixture is then kneaded and molded into a dumpling or skewered. At the baptismal font you were kneaded into a single dough. The curd is kneaded and partially cooked. The dough is kneaded by flogging, often against a table top. The "chewiness" increases as the dough is kneaded for longer times. Each morning the mixture is thoroughly kneaded with the hands.