Mix flour, yeast, salt and sugar in a big bowl.

Mix yogurt, milk, oil and beaten egg together.

Add the liquid mixture to the flour.

Bring the flour together into a dough.

Transfer the dough  onto a lightly floured surface.

Knead the dough till it is smooth and silky.

It might be a bit sticky.

Pull the edge of the dough and fold towards the middle.

Shape the dough into a ball using lightly greased fingers.

Grease the bowl with oil. Put the dough into the bowl.

Rub oil over the dough and cover with a tea towel or cling film and let it rise for an hour or till it is double the size.

Mix crumbled feta cheese, chopped parsley and olives together in a mixing bowl.

Gently deflate the dough by flattening it and gently bringing it together.

Divide the dough into 12 equal parts.Roll each part into balls.

Take one ball and using your fingers create a small cup or basket.

Fill it with 1 tbsp of the filling.Bring the edges of the dough over the filling and pinch it to seal.

Roll gently into a ball.

Roll or pat the ball into a 4" diameter circle. Make sure the surface is lightly floured.

Cut slits in 4 directions (North,South, East and West) about 1½" long. Then make slits of the same size in the middle of each quarter.

You should have 8 divisions or parts. Turn 2 each towards each other.Press the tip of each down gently with your finger. These will look like petals. I found it easier to put the flattened bread on the baking tray and then cutting the slits  in order to keep the shape of the flowers.

Repeat the above steps with the remaining balls.

Whisk egg yolk, milk and turmeric powder lightly.

Brush the tops with the egg yolk mixture.

Sprinkle some sesame seeds or nigella seeds in the middle.

Let the bread rest for 20 minutes.

Preheat the oven to 180°C.

Bake the bread or pastry for 25-30 minutes or until light golden brown.

Remove from the oven and serve it warm. Goes well with some Turkish tea.