Combine yeast, sugar and milk in small bowl, whisk until yeast is dissolved. Cover bowl, stand in warm place about 10 minutes or until mixture is frothy.

Sift flour and salt into large bowl. Stir in yeast mixture and combined yogurt, egg, water and oil. Turn dough onto floured surface, knead about 10 minutes or until smooth and elastic. Place dough in greased bowl, cover, stand in warm place about 1 hour or until doubled in size.

Turn dough onto floured surface, knead until smooth. Divide dough into 8 equal portions. Knead each portion into a ball, place onto lightly floured oven tray, cover, stand in warm place about 30 minutes or until risen.

Preheat oven to highest temperature. Roll each ball into a 25cm round. Heat an oven tray in a very hot oven, place 1 round at a time onto tray, bake in a very hot oven, on top shelf, for about 5 minutes or until bread is lightly browned and rounds begin to expand. Wrap cooked pita bread in a cloth to keep warm before serving.