Yeast dissolved in warm half milk. Add the sugar, a little flour - to make a poultice and leave to rise. During this time in a deep dish beat eggs (leaving 1 egg yolk spreads) and mix lightly with remaining milk and cream. Nice mix, add now rise yeast and start Pour some flour until a thick porridge. Transfer to a mixing vessel and knead until elastic dough, which split into two balls. Taking the first ball and divide into 3 parts. In a well-greased pan with a diameter of about 30 cm, began to put the first of the three wafers with a diameter as the tray and spread with melted butter. Do the same with the other two. The thickness of the sheet is about 1 cm. Take a sharp knife and cut, like a cake of 8 pieces, but not until the end, let us remain about 3 cm to the walls of the tray. Then gently lift and turn the tops of the pieces to touch the walls. In the middle left hole with a diameter of about 24 cm, and the pita itself is like a wide pretzel lined with triangles on it, such as the tops of the walls are folded tray. Already take the second ball of dough and divide into 4 pieces. A separate countries and other Knife peel, but this time the diameter of the aperture of 24 cm. Repeat everything with these sheets, but cut them, turn so that the tops slightly overlap those places where it is collected on previous triangles. Get back something like bagel. In the middle put the separated fourth piece of dough. Spread some of the yolk, letting it rise and bake na180C to stand about 40 minutes.