Pour about 2/5 cup (100 ml) warm milk, the yeast and 2 tbsp flour in a bowl. Wait for it to activate. In the meantime, beat the eggs, yoghurt, remaining milk, oil and essence.
Sift the flour, add the salt, make a well, pour in the egg mixture, then the activated yeast. Knead a medium-stiff, elastic dough. Smear it with oil and cover with foil in a bowl.
Once it rises, roll out 5 round sheets, put them one atop the other after smearing them with oil and sprinkling with sugar and poppy seeds.
Put a glass in the middle and cut it into 8, leaving the middle uncut. Twist each piece once in one direction; do this for all of the rest.
Make a cut at the end of each piece and fold it back, to round it off. Once the pita rises, smear it with beaten egg, 1 tbsp milk and oil.
Sprinkle with sugar and seeds. Bake at 338°F (170 °C).