8 ozs flour
1 tsp sugar
1/2 tsp Champion baking powder
Salt to taste
3 tbsps milk
1 oz melted butter or oil
1 egg (optional)
1 oz yeast dissolved in a little milk
1 oz melted butter
1 tbsp poppy seeds
1 carton yogurt or 1 cup yogurt


Sift flour, sugar, baking powder and salt in a bowl. Warm milk and add yeast, yogurt, butter and egg. Mix to combine thoroughly. Make a depression in the center of the flour and pour in mixture. Knead well for 15 minutes or until smooth. Add more flour if the dough is sticky. Cover and leave to rise until double in bulk. (Leave for about 2-3 hours) Divide into eight portions. Make balls with well floured hands. Flatten each ball into a thick pancake. Brush top with melted butter and sprinkle with poppy seeds. Bake in a hot oven until soft and brown.