In a cup dissolve sugar and yeast in water, and leave for 10 minutes.

In a large bowl combine white and corn flours with the yeast mixture and mix until integrated. Continue by adding yogurt and then milk, while you work the ingredients into a smooth dough ball (about 5 to 7 minutes). Set aside for 15 or so minutes.

Transfer the dough onto a lightly floured working area (if you can get away with no flour even better), and roll it out into a pizza like round the thickness of 2-3 fingers. Slice into 10-14 pieces. Roll each piece out into a stick.

Transfer sticks onto an oiled baking pan. (For the pull-apart effect place them close to each other. Otherwise, leave space between each.) Leave for 30 minutes.

Heat oven to 395°F. Before placing the pan in the oven, mix oil and egg yolk and paint each stick. Bake breadsticks for 10 minutes.

While breadsticks are in the oven, in a small bowl combine flour, salt and water until completely smooth and of the pancake thickness.

Take the breadsticks out of the oven, and decorate with a zig-zag line of salt mixture. Return to the oven and bake another 10 minutes.

Take out and wrap in a kitchen towel. Leave to rest at least 30 minutes.