How to make
Activate the yeast in a little of the warm milk, with the sugar and a little flour. Beat the eggs, pour the remaining milk into them. To the sifted flour, add the yeast and milk mixture, then knead a stretchy dough.
Divide the dough into 6 equal-sized balls. Roll out 4 of the balls to the size of the tray and smear with oil. Arrange them on top of each other, excluding the 4th one. Make 8 cuts, starting from the center and going out to the edges - not all the way, leave about 3/4″ (2 cm).
Grab each triangle and twist/fold its underside upward. Shape the other ball of dough until smooth and put it in the middle as a centerpiece. From the 4th ball of dough roll out a sheet, then use a pastry lattice roller on it to make a lattice. Put it on top of the smooth ball in the middle.
From the remaining dough balls, make a cross by rolling them out into a sheet and cutting it out. Leave the pita in a warm area to rise. Once it's ready, smear it with egg yolk, sprinkle seeds and bake in a preheated 340°F (170 °C) oven.
