How to cook
1. Dissolve the yeast in the heated water with the sugar and 1-2 tbsp flour. Cover with a towel and leave in a warm area.
Add the effervescent yeast and knead until you get a smooth dough. Add some flour, if needed, to make the dough stop sticking to your fingers. Knead about 10 min., then smear it with a little oil and leave it to rise for 1 hour in a preheated 122°F (50 °C) oven.
3. Form the pita into the desired shape. I divided the dough into 2 and then each of those parts into another 3-4 balls. I rolled them out to thin sheets, smeared each one with melted butter and put them on top of each other (2 circles of 3-4 sheets each). I cut the circles into triangles and rolled each one into a scone, starting from the wide part and going toward the thin part.
Then I arranged them in the oven dish that I had covered with baking paper. You can pull the last triangle into a wick, twist and wrap it into a snail shell and place it in the middle. Arrange the rest of the forms/scones around it symmetrically, so that you have a beautiful pita.
4. Leave it to rise again in a warm area for 30-40 min.
5. Smear the risen pita with the beaten yolk you set aside earlier. Decorate with seeds of your choice or sprinkle more basil.
6. Bake at 320°F (160 °C) for 30-40 min. without preheating the oven!
7. Smear the ready pita with butter and cover with a towel for 10 min. Then it's ready to eat! It's worth the effort and waiting because the result is fluffy and fragrant!