Put 3 cups sifted flour in a bowl. Make a well, pour the mixture of yeast, milk and oil in the middle.
Pour in the sugar and salt. Stir with a spoon. Knead until the dough becomes soft and stretchy. Gradually, add the remaining flour.
Divide the dough into 2 parts. Roll out both thinly into a rectangular form. Cut out identical triangles with a 2″ (5 cm) base.
Wrap them into scones, starting from the base. Arrange the scones in an 11 3/4″ (30 cm) tray, covered with baking paper or oiled.
Cover the pita and let it sit for 30-40 min. in a warm area. Smear it with the egg yolk, beaten with 1 tbsp milk.
Bake at 356°F (180°C) on the lower element with the fan on. Halfway through baking, turn the upper element on as well.
Bake until you obtain a nice golden crisp.