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 and knead dough elastic. All ingredients should be at room temperature. If necessary add more hot water or flour to give a soft dough. Cover the dough and let it rise for about 1 hour. Then brush the bottom of the pan with sunflower oil. Preheat the oven to 180C degrees. Pull the dough to 100 g, shape balls and roll them with diameter 15 cm and 1 cm thickness. Surface that will grindstone must be quite floured. Bake them to slightly pinkish. Cooks must inflate like balloons, this is the most important part. baked pockets put in a saucepan with a lid to stew and tender. Then cut the top of the pita and fill them with fries, sausage, salads and you name it.