2 c. all purpose flour
1/4 c. unflavored yogurt
1 egg, slightly beaten
1 1/2 tsp. baking powder
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. baking soda
1/2 c. milk
Vegetable oil
Poppy seed

Mix all ingredients except milk, oil and poppy seed. Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rest in warm place 3 hours.

Divide dough into 6 or 8 equal parts. Flatten each part on lightly floured surface, rolling it into a 6"x4" leaf shape about 1/4" thick. Brush with oil; sprinkle with poppy seed.

Place 2 cookie sheets in oven; heat oven to 450 degrees. Remove hot cookie sheets from oven; place breads on cookie sheets. Bake until firm, 6 to 8 minutes. 6 or 8 breads.