Dissolve the yeast in a little warm water with the sugar and once it activates, add it to the rest of the products and knead a medium stiff dough.
Let it rise for half an hour and divide it into 2 balls. Roll one out into a rectangular sheet, smear it with butter and wrap it into a roll.
Do the same with the other ball. Cut them into triangles and arrange them in a buttered 10 1/4″ (26 cm) diameter tray.
From the edges, form the rose for the middle of the pita. Beat an egg yolk with a little milk and oil and smear the pita with it. Sprinkle with sesame and poppy seeds and bake in a preheated 320°F (160 °C) oven.