Place trachana in a metallic bowl, cover with cold water and let to soak until softens (takes about 6 hours). Place trachana in a saucepan. Mix the milk, coconut milk and yoghurt and pour into the saucepan.
Cook soup over low heat, stirring from time to time, to avoid sticking and until it thickens and is well-blended.
Heat 2 tablespoons olive oil in a non-stick frying pan and sauté onion until dark golden and caramelised. In the meantime, fry the pitta breads in the remaining olive oil until golden and then slice them.
When the soup is ready, serve in a bowl, and spoon on top drained sautéed onion (to form a small ball). Serve with slices of fried pitta.
1 cup trachanas, crushed (or 8 pieces trachana)
1½ cups milk
1½ cups canned
4 tbsps strained yoghurt
4 small pitta breads
1 large onion, finely sliced
4 tbsps olive oil