Dry yeast, 50 ml lukewarm milk, sugar and salt in small bowl confused and allowed ten minutes, while effervescent yeast ( to make the cap). Pour flour into a bowl and make well. Add effervescent yeast, milk and melted butter. Blended into a soft elastic dough. Cover with foil and allowed to rise in a warm for 40 minutes. Spread the dough in an oiled pan with a diameter of 22-24 cm, in the middle makes a slight indentation. Eggs are broken. 1 tablespoon separated and mixed with 1 tbsp olive oil (or sunflower oil). To this mixture is coated on the pita end. The eggs were mixed with the crushed feta cheese, and the mixture is spread on the concave portion. Remove sprinkle with poppy seeds. Bake in hot oven until it turns rosy.