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1. Mix milk, sugar and yeast. Wait for 15 mins to proof the yeast. Milk should rise by at least 50%.
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2. Mix 2 egg whites and one yolk, yogurt, oil, yeast-milk mixture and salt. Slowly add flour - until you have a dough a little softer than your earlobe, but does not stick to your hands (most likely to be around 6.5 cups of flour). Knead the dough well and then cover with a clean towel.
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3. Keep the dough in a warm place for about an hour or until it rises to twice the original size. (I turn the oven on to Warm - or lowest temparature- with the door open and keep the dough on the oven tray that is slightly pulled out.) After it is doubled in size, the dough should be fluffy and soft.
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4. When the dough rises, make the filling. Mix feta cheese crumbles with finely chopped parsley.
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5. Pre-heat oven to 350 fahrenheit. Lightly oil your hands and the surface that you'll use to make the pastries. Take a piece of dough (the size of a big egg). Flatten it into a thick disc using your palms. Put some filling in the middle and then close the sides of the disc pressing the edges well (or they may break during cooking). You can try round or slim shapes but what matters is that the closure line should be left underneath while cooking.
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6. Brush the pogacas well with egg yolk. Spread some sesame and cumin seeds on top. Bake at the middle section of oven for ~20 mins or till top of the pogacas turn gold.
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7. Once you take it out of the oven, cover with a kitchen towel for 10 mins, and then serve while they're still warm.
