| 1 |
Place the flour, salt, and sugar in a large bowl, and mix together well. |
| 2 |
Heat the milk until it is lukewarm, crumble in the yeast, and leave for 3 to 4 minutes before stirring until the yeast is completely dissolved. Melt the butter, then leave it until it is just lukewarm. |
| 3 |
Add the yeast liquid, all but 1 tbsp of the yogurt, the egg, and melted butter to the flour. Mix to a soft dough, turn out onto a floured surface, and knead until soft and elastic. |
| 4 |
Place the dough in a clean bowl, cover and leave in a warm place for about 1 hour, until doubled in bulk. |
| 5 |
Divide the dough into 8 balls, kneading them lightly then cover and leave for 10 to 15 minutes. |
| 6 |
Place two ungreased baking sheets in a preheated 450 F oven for about 10 minutes to heat through. Remove the hot baking sheets from the oven and flour them lightly. |
| 7 |
Shape the balls by stretching or rolling into teardrop shapes about 6 to 7 inches long. Place on the baking sheets, brush with the reserved yogurt, and sprinkle with the sesame seeds or poppy seeds. |
| 8 |
Bake one sheet at a time on the top shelf of the oven for about 10 minutes, or until puffed and browned. |
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