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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 450ºF. Remove hot cookie sheets from oven; place breads on cookie sheets. Bake until firm, 6 to 8 minutes.
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