Take 1.5 cups of room temperature water in a deep bowl and add the yeast into it and mix it with a silicone spatula until the yeast dissolves.
Take the flour in another bowl and make a hole in the middle. Add the yeast water to the middle of the flour and mix it with the spatula.
Add salt to the water that is one finger missing from half a glass of water, mix it and add it and mix it again.
Mix for 10 minutes and take the dough to the counter and knead by knocking it on the counter. Do not add extra flour, which will be a very sticky dough.
When the dough starts to stick to your hands less, sprinkle some flour around it and cut the dough in half to make two dough balls.
Put these balls on top of each other and press them, divide them into two again and make two balls again. In this way, divide them in half 3 times and take them on top of each other, and finally leave the 2 dough balls to ferment for 2 hours, covered, in a warm place.
Whisk all the necessary sauce ingredients in a bowl.
Sprinkle oat bran on a board and at the end of the fermentation time, take one of the dough balls on top of it and roll it into a pita with your wet hands.
Make square shapes on the edge and on the dough with your finger, which you have opened in the size of a serving plate. Brush the egg yolk, oil, yogurt, water mixture on top with a brush and sprinkle with sesame seeds.
Take your pita by sliding it on a baking tray lined with greaseproof paper. Bake in a preheated 230 degree oven for 5 minutes and then reduce the oven setting to 200 degrees and bake for another 15 minutes.
Serve hot. Good luck!