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