Then add the beaten eggs (set aside 1 yolk for smearing), the oil, flour and salt.
Gradually knead a soft dough. Divide it into 1 large and 1 small ball. Further divide up the small ball into 2 - roll 1 part out into a circle and put it in the middle of the tray.
Roll out the other one, cut it into strips, arrange them in a grid pattern on top of the 1st circle.
Roll out the large ball into a rectangular sheet, smear it with oil and wrap into a roll. Put it in the tray, cut it with scissors into slices but not all the way through. Arrange along the circumference of the pita, twist the slices left and right, alternating.
Leave the pita to rise about 40 min. and smear it with the egg yolk beaten with 2 tbsp oil and 2 tbsp flour. Sprinkle peeled seeds in the middle and put it to bake until ready in a preheated 338°F (170 °C) oven.