Activate the yeast with 2 tsp sugar and 1 tbsp flour. Next, knead a dough with it and the remaining ingredients. You need to sift the flour in order to get a fluffy pita.
Leave the dough to rise, then set aside a little bit of it for the pita's center. Roll out 2 small oblong sheets from it. Smear one with chutney and sprinkle with the chopped ingredients for the filling. Close it with the other sheet and press with a spoon/fork along the edges.
From the large dough, roll out a large, thick, oblong sheet. Cut the center of the sheet into 8 parts. Smear them with chutney, from the end of the cuts to the outer edges of the sheet.
On the smeared with chutney part, put finely chopped ingredients, excluding the pepper and cheese. Sprinkle with oregano. Grab each of the 8 cut parts, pull them up and over to cover the filling and stick the ends under the pita.
Place the little pita you made earlier in the middle. Make flower-like decorations with the remaining dough on top.
Leave the pita to rise, then smear it with yolk and oil. Put a round slice of pepper on each of the open areas with filling and bake in a preheated oven. Once nearly baked, take it out and grate cheese over the open areas, then return to the turned off oven for it to melt.