Sift the flour, put part of it in a bowl.
Activate the yeast with the water, sugar and 2 tbsp flour for 20 min.
Then gradually add the products for the dough to the flour in the bowl and knead a medium hard dough. Form it into a ball, cover it and leave to rise about an hour.
Then knead it again, divide into 3 parts - 1 large, 1 medium and 1 small - for the middle of the pita.
Divide the large one into 5 parts, roll them out into sheets.
Arrange in a round tray with baking paper. Smear each with oil.
Stretch the resulting pile of sheets slightly and cut it into 8 triangles.
Grab the vertex of each triangle facing the middle and fold it backward so it faces toward the edges of the tray.
Then, from the medium-sized dough part, also divided into 5 parts, make sheets and arrange them in the middle.
Cut into 8 triangles, make sure to arrange them in the spaces between the other triangles. Fold them back the same way.
In the very middle, place the dough ball formed from the small part.
Leave thus formed pita to rise for about 25 min.
Then smear it with the beaten egg yolks, oil and milk.
Put pita in the oven and turn it on to 356°F (180°C).
Bake about 45 min.