2 cups all-purpose flour
1/4 cup plain 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 cup milk
ghee or vegetable oil
poppy seeds

Mix all ingredients except milk, ghee and poppy seeds. 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 about 3 hours.

Divide dough in 8 equal parts. Flatten each part on lightly floured surface, rolling it into a 6 X 4-inch leaf shape (round at one end, tapered at the other) about 1/4-inch thick. Brush with ghee or oil; sprinkle with poppy seeds.

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

Serving Size: 8