How to make
Dilute the yeast in the warm water, add 2 tbsp flour and the sugar, then leave covered in a warm area for 20 min.
Next, add the beaten eggs, milk, yoghurt, salt, oil and sesame. Make a well in the middle of part of the flour, pour in the ready yeast and the beaten dairy mixture.
Knead a dough while adding the rest of the flour to obtain a medium soft dough. Knead about 15 min. Then hit it on the counter 100 times to activate the gluten in the flour.
Cover the kneaded dough with plastic wrap and leave it for 20 min. in a warm area.
Once it's ready, knead it carefully once again.
Divide it into 3 parts - 2 identical and 1 smaller one. Roll out each part into a thin, 1/4″ (0.5 cm) rectangular sheet. Smear them with oil and wrap each into a roll. Cut all of the rolls into triangles.
Arrange the triangles first along the outer periphery of the tray, then in the middle and finally between the 2.
Cover the resulting pita and leave it to relax for 20 min.
Then smear it with the beaten yolks, as well as with a little of the yoghurt and oil. Sprinkle with sesame seeds to taste on top and put the pita to bake at 360°F (180 °C) until ready.
