Lepyoshka

1,Dissolve the yeast in lukewarm water and some milk.
2, Mix the flour and salt in a bowl. Make a hole in the middle and pour the yeast with milk and water into it.
3, Knead the dough until it is flexible and smooth.
4,Split it into four smaller loaves, cover them, and let them rest for 15 minutes.
When the loaves have risen, shape them in such way that the edges remain thicker than the middle. This will result in the characteristic shape of the lepyoshka. The diameter of each lepyoshka should be about 15 centimetres. Use a fork or a spoon to make a decoration along the inner edge.
5, Brush the loaves with whisked egg and bake in the oven at 180°C until golden brown and su