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1
Warm the yogurt and stir in the milk until thoroughly mixed.
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2
Remove from the heat and cool.
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3
(This can be done in a microwave.)
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4
Place the yogurt mixture in a mixing bowl for a very heavy mixer, such as a KitchenAid.
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5
Otherwise do this by hand.
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6
Add the baking soda, sgar, 2 tablespoons of the butter, eggs, and yeast.
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7
Mix until the yeast dissolves.
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8
Stir in the flour and salt.
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9
Using the dough hook for your electric mixer, knead the dough for 15 to 20 minutes, until smooth and elastic.
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10
Place the dough on a plastic counter and cover with a large stainless-steel bowl.
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11
Let the dough rise to twice its size, about two hours.
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12
Dust your hands with flour.
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13
Knead the dough again for a few minutes and divide into 8 balls.
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14
Roll each ball into a 10-inch pancake.
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15
Pull each pancake gently to give it an oval shape.
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16
Cover with plastic wrap for 20 minutes.
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17
Do not stack the pancakes as they will stick together.
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18
I use plastic trays covered with plastic wrap.
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19
heat your oven to 450 along with clay tiles for baking bread or an upside-down baking sheet.
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20
mix the remaining two tablespoons of butter with poppy seeds.
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21
Place a bit of flour on a small plywood board and place a loaf on the board.
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22
Brush the top with some of the butter and seeds and then slide into the oven.
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23
Bake just until the bubbles that form on the dough turn a bit brown, about 4 minutes.
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24
Remove from the oven using the plywood board and brush the bottom of the loaf with a bit of water.
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25
Stack the loaves and cover with plastic wrap until serving time.
