How to make
Beat 4 eggs very well, add the milk and water but set aside a little of the cool water to activate the yeast with a little sugar and flour.
Add the effervescent yeast to the other products and knead a dough that's a little firmer than the usual dough. Leave it to rise, then divide it into 3 parts. Roll out 2 of them into sheets, smear them with lard and wrap up into rolls.
From 1 roll, cut out long, narrow triangles and wider ones from the other roll. Put the narrow, longer ones in the middle of the pita, then arrange the wider, shorter ones along the edges.
Roll out a sheet from the 3rd part of dough. Cut 1/2 of it into large circles and arrange them together to make a rose, roll up the other 1/2 and cut it into 6 smaller rolls, arrange these around the rose.
Leave the pita to rise, then smear it with 2 beaten eggs and a little oil. Smear it once, then a 2nd time, to allow it to soak in well and allow for a golden crisp. Bake in a preheated 320°F (160 °C) oven.
