Sift the flour. Dissolve the yeast with the sugar and a little flour in 1/2 the milk. Wait for it to activate. Beat the eggs with the rest of the products. Knead a nice smooth dough, leave it in a warm area to rise, covered with a towel.
Divide the dough into 2 balls of 9.5 oz (275 g) each and 1 that's 11 oz (310 g). Roll out 3 round sheets from all 3 balls, smear the 2 identical ones with oil and arrange on top of each other (excluding the big one).
Cut it into 8 triangles, cut each triangle in the middle and pull the underside up through the hole to make a leaf. Arrange the leaves in a tray covered with baking paper, folding the sharp edges downward.
From the ball of dough for the middle, set aside a small part to make a grid pattern using a dough roller. Optionally you can add rolls for decoration, made from a small sheet smeared with oil and rolled up. What I did was I cut out several swirly patterns from it and arranged them in the gaps in the pita.
Leave the pita to rise in a warm area, smear it with beaten egg yolk, sprinkle with the seeds and bake in a preheated 320°F (160 °C) oven.