In a large bowl mix milk, water, olive oil, sugar, salt, instant dry yeast and egg white.
Add the flour in batches and mix until the dough comes together.
Cover and let it sit at room temperature for 30 minutes to rise.
Sprinkle your surface generously with flour. Transfer the dough from the bowl to the surface and shape it into a boule. Cut the dough into 8 pieces.
Line a baking sheet with a parchment paper and place two of the dough balls on the baking sheet. Cover loosely and let them rise for 20 minutes.
Meanwhile preheat the oven to 400ºF and place an empty baking dish in the lower rack.
Mix the egg yolk, yogurt and water in a small bowl and set aside. This will be your glaze. Brush with some of the glaze and using your fingers, spread the dough into a round circle with ½ inch thickness.
Using your fingers, make indentations on the dough about 1 inch from the edge to make a circle. Then with your fingers make diagonal indentations in two different directions to make diamonds inside that circle. Cover with a plastic wrap and let it sit for 10 minutes. Repeat the same process with the remaining 6 dough balls.
Once the oven is hot, uncover the prepared dough and make the indentations again. Top with sesame seeds and place the baking sheet on the middle rack.
Fill the baking dish on the lower rack with 2 cups of water and close the oven door. Bake in the oven for 15-18 minutes until golden on top.
Once out of the oven, cover the loaves with a damp paper towel. The steam of the bread with be trapped and your bread will be soft and fluffy. Repeat the baking process with the remaining loaves.