Warm the yogurt and stir in the milk until thoroughly mixed. Remove from the heat and cool. Place the yogurt mixture in bowl for heavy-duty mixer. (Otherwise do it by hand.) Add baking soda, sugar, 2 tbs butter, eggs, and yeast. Mix until the yeast dissolves. Stir in the flour and salt. Using the dough hook for your mixer, knead dough for 15-20 minutes until smooth and elastic. Place dough on plastic board and cover with a large stainless steel bowl. Let dough rise 2X its size. (+/_ 2 hours). Dust hands with flour and knead dough for a couple of minutes and divide into 8 balls. Roll each into a 10" pancake. Pull each gently to oval shape. Cover with plastic wrap for 20 mins. Do not stack - they will stick. Heat oven to 450 deg with clay tiles for baking or upside-down baking sheet. Mix remaining 2 tablespoons butter with poppy seeds. Flour small plywood board and place loaf on it. Brush the top with some butter/seeds and heat. Bake just til bubbles form and turn a bit brown. (+/_ 4 mins). Remove board and loaf. Brush bottom of loaf lightly with water. Cover with plastic wrap until serving.

From The Frugal Gourmet On Our Immigrant Ancestors/ by Jeff Smith