If you're making pizzas or fritters, the ingredient quantities remain the same.
If making feta cheese loaves or other loaves, add another 1 tsp salt. For scones and sweet pitas, add 2 tbsp sugar. All ingredients need to sit at room temperature for at least 1 hour after being taken out of the fridge.
Form a well in the flour and to it add the eggs, which you've beaten with a fork and mixed with the warm milk, yoghurt, oil and effervescent yeast (starter culture). Knead a soft dough. Smear your container with a little oil (just to grease it) and put the prepared ball of dough in it.
Cover the bowl with plastic wrap well (this prevents cold air from going into the dough) and place a clean cotton towel on top. Usually I turn the oven on to 122°F (50 °C) (no higher) and leave the dough to rise in it, until doubled in volume.
Make the desired dough product. If you have any dough left over, don't worry, put it in a lightly oiled plastic bag and put it in the fridge and store it there - it can last about a week in it, no longer. If making fritters and pizzas, use the dough right away after it rises; there's no need for it to rise again.
But for loaves, pitas and scones, after you form them, leave them for 30 min. - 1 hour to sit. The dough is very delicate and fragile, so be careful when baking. Bake pizzas and scones at about 410°F (210 °C) but loaves at no higher than 356°F (180 °C).
When making loaves and pitas, don't open the oven for at least 20 min. after placing the tray in the oven. Keep an eye on it through the window. After they gain the desired color (golden and golden brown are preferred), cover the dough product with aluminum foil.
Check to see if it's ready with a toothpick or wooden skewer. After you take it out of the oven, be sure to wrap it with a clean towel and leave it for 10 min.