Knead a soft dough from the ingredients for it.
Once it's risen, set aside about 1 cup (250 g) from the dough for the center of the pita. From the large part, roll out a round sheet about 14″ (35 cm) in diameter.
Put a bowl in the middle of it to mark it. Then place a plate, centering it in the middle again, to make another outline. Smear the space between the bowl and plate markings with tomato paste and put the finely chopped meat and vegetables.
Cut the center marked by the bowl into 8 to form 8 triangles. Grab the vertex of 1 triangle and fold it back and underneath the pita. Do this for all of the triangles.
From the set aside dough from earlier, roll out 4 small, round sheets, smear them with tomato paste, ham and vegetables. Take 1 sheet, fold it in 2 and pinch the edges so it can't open. Do this for all of them. Arrange them in the middle of your pita to form a flower.
Leave the pita to rise, smear with egg yolk, sprinkle with sesame seeds and bake at 338°F (170 °C).