Sifting flour, add other products and water soluble yeast. Knead a soft dough. If necessary add more flour (the amount is indicative and depends on the size of the glasses that you use as a measure). The dough should be soft and not sticky hands. Divide the dough into four parts. One part shape like a ball and put in the middle of an oiled tray. The other three parts are rolled each individually coated with melted butter and rolled in a tight roll. Here are the options for shaping: 1. Three rolls twisted braid and wrap around the ball in the middle of tavata- it's original recipe. 2. Each roll is cut into pieces and face are arranged around the ball in the center. I personally prefer the second option, since I can easily hide steam, and more easily divided among the guests at the table. Once the form is left in a warm place to rise. After doubling its volume is brushed with broken yolk and bake in a preheated 220 C oven. After 10 minutes you can reduce to 150 degrees and cover the top with foil, so as not to burn. Bake for about 20 minutes and try to stick that is baked. The finished bread turn with a cloth and leave to cool.