How to cook
Dissolve the yeast and sugar with a little warm water and leave it to become effervescent. Sift the flour, make a well, pour the milk in it, as well as 1 egg + 1 yolk (beaten with a fork), the salt and half the melted butter.
Knead a soft dough. Leave it to rise in a buttered bowl, covered with a towel, in a warm area. Once the dough doubles in volume, knead it again. Let it rise a 2nd time and begin forming the pita.
Forming the pita: Divide the dough into 9 parts: 4 small, 4 large and 1, larger than the rest, for the middle. Roll out the larger balls into circles and arrange them on top of one another in an oven dish; be sure to smear them with the remaining half of the butter.
With a sharp knife, make cuts in the middle to form a star. The cuts must not reach the end of the circle. Open the resulting edges outward.
Roll out the smaller balls of dough the same way, put them, oiled, in the resulting circle, make cuts and turn with the edges outward.
Put the largest ball of dough in the middle. Leave the pita to rise in a warm area. Smear it with egg yolk, sprinkle with poppy and sesame seeds and cheese and bake at 392°F (200 °C) until ready.