Pour about 2/5 cup (100 ml) warm milk in a bowl, add the yeast and 2 tbsp flour. Wait for it to activate, sift the flour, then add the remaining products.
Knead a medium hard, stretchy dough. Smear it with oil and cover with foil. When it rises, roll out 4 round sheets, place them on top of each other after oiling them and sprinkling with sugar and poppy seeds (optionally).
Put a glass in the middle and cut it into 8, without cutting the middle itself. Twist each of the resulting pieces once in one direction. Make a cut along the ends of each pieces and fold inward, to make it round.
Put a piece of Turkish delight in the round part of each. Cut the middle and pull outward, in order to make a hole and place the rose in it (made from the small bit of dough that you set aside at the beginning).
Once the pita rises, smear it with beaten yolk, 1 tsp milk and oil. Sprinkle with sugar and seeds. Bake at 338°F (170 °C).