How to make
Heat the milk a little, add the crumbled yeast to it. Stir well. Then add the vinegar, egg, salt, sugar and brandy. Stir. Add 4/5 cup (200 g) flour.
Stir until you obtain a homogeneous mixture. Cover with a towel and leave in a warm area to rise for about 2 hours.
Once it's risen, add the yoghurt and remaining flour (sifted). Knead a soft dough. Divide the dough into 3 balls and cover with a towel. Leave the dough to rise in a warm area for 40 min.
In the meantime, melt the butter.
Once the dough is risen, roll out each ball separately into a thin sheet. Transfer the 1st rolled out sheet onto a towel. Smear generously with melted butter.
Roll out the 2nd ball of dough. Transfer it on top of the 1st and smear with butter once again. Repeat for the final ball of dough as well. Place it on top of the other 2 sheets and smear with oil.
Next, using the towel, wrap it up into a roll. Cut the roll into pieces, every 4 fingers along its length, arrange them in an oiled and floured tray. Arrange tightly next to each other.
Leave the formed pita to rise, covered, in a warm area for another 30 min. Once risen, smear with an egg yolk. Sprinkle with sesame seeds.
Bake in a preheated 390°F (200 °C) oven about 40 min. Once it's ready, sprinkle it with a little water and cover with a towel for 5-10 min. before serving.
