Activate the yeast with a little warm milk, 1 tbsp sugar and flour. Beat the eggs with the sugar, add the yoghurt. Sift the flour and knead a soft dough, while adding fats to it.
Knead a soft dough, cover with a towel or foil and leave to rise in a warm area. You're going to get about 65.5 oz (1860 g) of dough. Divide the risen dough into 2 parts, roll out each into a large round sheet, put one atop the other and cut into 8 triangles.
Put 1 tsp of jam or marmalade at the base of each triangle, make 3 cuts along the vertex, wrap it into a large scone. Use a tall tray laid out with baking paper.
Arrange the 8 large parts in a spiral arrangement. Leave the pita to rise, then smear it with egg yolk beaten with a little milk and oil. Sprinkle with sliced almonds and sugar.
Bake the pita in a preheated 320°F (160 °C) oven. After 25-30 min. you can check it with a wooden skewer to decide how much longer to keep it in the oven to avoid burning it on top.