How to cook
Pour the yeast in the cool water with the sugar and 1 tbsp flour. Leave to bubble for 10-15 min. Pour it in the middle of the flour, add the milk, salt, oil and knead a medium soft dough. Smear it with oil and leave for 30-40 min. in a warm area to double in volume.
Divide the ready dough into 1 apple-sized ball and 6 more identical parts. Roll the 6 out into rectangles, cut one side into strips 1/2″ (1 cm) thick.
Sprinkle crumbled feta cheese on the other side and wrap up into a roll, merging both ends. Repeat for all of the balls of dough.
Divide up the set aside ball into 6 smaller balls, dip each in yolk beaten with oil and water, then roll in a mix of seeds.
Put 1 of these balls in the middle of each of the larger ones and arrange them in a tray with baking paper.
Smear the entire pita with egg yolk and place in a cold oven, then turn it up to 356°F (180 °C), bake for 35 min. Take the pita out and smear it with butter.