In the sifted flour make a well in which place dry yeast, salt, sugar , the oil, yogurt and knead about 10-15 minutes (to get a good result, the dough must be worked very well), until you get a dough that will not stick to your hands. Cover the dough with a clean cloth and leave in a warm place to rise. chopped onion stew in a little sunflower oil. Then add chopped (pre-cleaned and washed) and orache dozadushete until slightly soft. Remove from heat. As cooled down, add mashed feta cheese, chopped dill, mix and, if necessary, season with salt and pepper. Pour the dough on a floured surface. Rolled and cut into 12 (16) pieces. Roll out each piece on a long rectangular sheet and brush with melted butter (width Roll sheet should be applied 3 times its length). At one end put 1 tsp of the mixture. The first third of the sheet to bend along the diagonal, so as to obtain a triangle. Press the open end will keep the stuffing. Continue to bend the sheet into triangles. Folded total of 5 times (see photos). Place them on a tray covered with baking paper, at a distance from one another. Allow them to rise. Dab with shattered with milk (sunflower oil) yolk. As pozasahne repeat staining. Sprinkle with seeds and then bake in preheated oven for 30-35 minutes over medium heat until nicely golden brown. Can be eaten as hot and cold. Reserve 2-3 days in a plastic bag. * 1 cup = 200 ml * The dose is 1 square tray of el. Stove. * From experience - to define the length of the rolled out sheet in the preparation of 12 pretzels, width get about 5 fingers (the width of the palm). That was my reference, length is 15 digits (3 times the palm). * pretzels are very fragile, as made with puff pastry. * This dough can be used and other stuffing - savory or sweet. * The dough can be rolled into a circle to bake with melted butter, to split 12/16 / sector, put the filling on the wide side of the triangle and curl buns. * The trick to re-apply fresh yolk learned from somewhere - Internet or television cooking show, I do not remember exactly. This gets more luster of pasta - buns, crackers, buns, etc.