In a large bowl, combine 2 cups flour, sugar, yeast, salt and Red chili flakes.
In a saucepan, heat milk and butter to 120 – 130 F.
Add 1 egg to the flour in a mixture for 10 seconds on medium speed.
Add the milk-butter mix to the flour. Also add 1/2 cup flour. Beat for 2 minutes.
Stir in shredded cheese and the remaining flour. Keep mixing till everything is mixed well forming a soft dough.
Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and keep in a warm place.
After around an hour, the dough should double up in size. If you are in a cold area, you might have to keep it for an extra hour for the dough to rise.
Punch the dough down. Turn onto a floured surface, divide into equal sized balls, cover and let rest for 15 minutes.
Shape them into 6 inches rope.
Braid three ropes together. Pinch the ends to seal. Repeat with the remaining dough.
Place on a greased baking sheet. Cover and let it rise again, in a warm place, for around 30 minutes. It should double up in size. Beat the remaining egg, brush over the braids. Bake at 375 F for 15-17 minutes or until golden brown.
Serve warm with butter or Olive oil with a side of salad.