Method

1. Mix together flour, salt, sugar and yeast in a large bowl. Warm milk in a pot on a low heat until it is lukewarm. Reserve 1 tbs of yogurt and add rest to milk and blend thoroughly. Mix the milk, yogurt mixture, egg and margarine into dry ingredients.
2. Knead dough with your hands until it is soft and springy. Or, an electric beater with a dough hook or a food processor can also be used.
3. Rinse a metal or glass bowl with hot water, dry it and put dough in it. Place in a warm place, until risen to double the original quantity, about 1 hour. ‘Punch down’ the dough and then divide the dough into 8 balls, cover them and keep aside for 15 minutes.
4. Preheat oven to 220°C. Put an ungreased baking tray into the oven to preheat for about 10 minutes.
5. Flatten one of the balls gently between your hands. Lay on floured surface and spread over Marmite™ and sprinkle with chives. Fold over and then shape dough with both hands to make a teardrop shape, pulling at each end. 
6. Lay each on the baking tray and press it gently to stretch it to about 15-18 cm in length, maintaining the teardrop shape at all times. Make 2-3 similar shapes at a time and brush with reserved yogurt, then sprinkle with the poppy seeds if desired. 
7. Bake on the top shelf of the oven for 10-12 minutes, or until puffed and browned. Serve warm with tomato chutney.