How to cook
Activate the yeast in a little of the warm milk, sugar and a little flour. Beat the eggs with the milk and yoghurt, baking soda and oil. Sift the flour, salt and add the milky mixture and effervescent yeast.
Knead a nice smooth dough, leave it to rise in a warm area, covered with foil. You have to decide how many pleats you want, in order to divide the dough up accordingly.
If you want 2, divide it into 2 parts, roll out one of them into a large rectangular sheet, smear with butter, sprinkle with the seeds and crumbled feta.
Wrap it up into a roll. Use large scissors to make cuts, equidistant along it, but not all the way through.
Twist the pieces left and right, alternating. Repeat this process for the other part of the dough. Leave them in a warm area to rise, then smear them with beaten yolk and a little milk. Bake in a preheated oven until golden.