From: (Micaela Pantke)

Date: Tue, 17 Aug 93 10:31:24 +0200


From: (Greg Richter)


4 cups       all purpose flour
1 tsp        baking powder
1/2 tsp      baking powder
salt to taste
1            egg, beaten
6 Tblsp      plain yogurt
3 Tblsp      butter or ghee, melted
About 1 Cup  milk
1 Tblsp      poppy seeds

Sift flour, baking powder, baking soda and salt together in a bowl.

Stir in egg, yogurt and 2 tablespoons of the butter.  Gradually stir in
enough milk to make a soft dough.  Cover with a damp cloth and place in
a warm place for 2 hours. 

Preheat oven to 400 degrees F (205 C) (Note: I use even higher temp 500F
and place a pizza stone in my oven)

Knead dough on a floured surface for 2 or 3 minutes until smooth. 

Divide into 8 pieces Roll each piece into a ball then into ovals about 6
inches long. 

If you must use a baking sheet, grease it and brush the underside of the
bread with water.  Brush the other side with butter and sprinkle with
poppy seeds

Bake 6 to 10 minutes until puffy and golden brown.  (This is where the
stone makes a difference)

From: (Mary Jane Kelly)


2-1/2 C.  white flour (can use 1/2 whole wheat flour)
1/2 tsp   baking soda
1/2 tsp   baking powder
1/2 C.    milk
1/2 C.    yogurt
1 tbs     oil
1         egg, beaten
1/2 tsp   sugar, optional
1/2 tsp   cumin seeds

Mix dry ingredients.  Heat oil in pan.  Heat beaten egg, milk and yogurt
until barely warm.  Add to flour mixture.  Mix the dough, kneading just
enough to hold together.  Add water if necessary.  Add cumin seeds.  Let
dough rest, covered, 35-40 minutes in warm spot.  Divide into 20 small
balls.  Roll each ball to 1/8" thick.  Broil, turning once.