Of the product was kneaded soft dough. I use bread machine. If interfering hand after kneading the dough, cover and leave in a warm place to rise about 1 hour. Heat the oven to 230C degrees. The dough

Yeast, warm water and a portion of flour is made into a poultice. Allow 20 minutes it rise. The remaining flour, yogurt, milk, egg yolks, the oil, salt and sugar mix. Add to them already souring pulp

Involved dough is left to rise and make dzhobchetata. The dough is divided into 16 parts, each roll of a circle with a diameter of 20 cm is nice smeared with sunflower oil, folded in two, again

All dough products are kept at room temperature for about 1 hour. Dissolve the yeast in half milk with honey and sugar. Sprinkle with flour and allowed to rise. Blended into a soft elastic dough that

At the bottom of the pita pocket put cheese. At the top and the last pocket put cabbage, onions, ham or bacon, pickles and domatchetata. The pita should be warm before putting products. Finally