Yeast is crushed, triturated with a small slightly warmed milk mixed with 1-2 tbsp flour thin slurries and allowed to rise. If you use dry yeast is added to the flour, mix well and then add the other ingredients. Sift the flour three times (the last time together with the salt). In the middle are doing well, which poured sugar and lightly beaten egg whites, the oil and yeast leavening. Gradually pour of slightly warmed milk. Knead into a soft, elastic dough. Place in a floured container, cover and leave in a warm place to rise to double its volume. The finished dough is transferred to a lightly floured surface. Divide into 6 equal parts. Each part is formed into a roll with a length of about 40 cm (2 spans). rolls C is first formed a grid, and then twisted. Three rolls are placed side by side, about 1 finger distance from each other. With the other three rolls is formed grid Across the first three reels in the middle, placed fourth roll as it passes over the first roll, threaded under the average roll and passes over the third roll. Subsequently, on one and the other side creep remaining two rolls / fifth and sixth / - creep under the first roll, roll and above average in the third roll. then formed 4 braids. Subsequently, the free ends of the rolls, twisted four braids. Each braid hem down / to the counter / and tucked into the lattice of the pita. So shaped pita place in an oiled baking dish with a diameter of 24 cm / or on baking paper / cover with a cloth and leave for about 30 minutes in a warm place to rise. rise the pita is coated with beaten with milk and the oil yolk. After several minutes, the staining was repeated (for greater gloss after baking). Heat the oven to 180C. After the first 10-15 minutes is reduced to 160C. Bake until golden brown. Try to stand with a wooden skewer. fired hot pita smeared with butter, cover with another upside down pan and leave on a wire rack to cool.