Prepare the Dough: In a large mixing bowl, combine the flour, salt, and baking powder.

Slowly add the hot water while stirring continuously until the mixture starts to come together.

Add the oil and knead the dough until it becomes smooth and elastic. This should take about 5-7 minutes. If the dough feels too dry, add a little more hot water, a tablespoon at a time.

Cover the dough with a damp cloth and let it rest for 20 minutes to relax the gluten.

Prepare the Filling: Grate the cheese and mix it with a generous amount of oregano. Set aside.

Shape the Dough: Divide the rested dough into equal portions, depending on the size of the fried dough pieces you prefer. For bite-sized pieces, divide into 12 portions.

Roll each portion into a ball and then flatten into a disc using a rolling pin. Aim for a thickness of about 0.5 cm.

Fill the Dough: Place a spoonful of the cheese and oregano mixture in the center of each disc.

Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, using a little water if necessary to help the dough stick together.

Fry the Dough: Heat the frying oil in a deep pan or fryer to 180°C (350°F).

Carefully place the filled dough pieces into the hot oil, a few at a time to avoid overcrowding.

Fry until golden brown and crispy on both sides, about 3-4 minutes per side.

Remove from the oil and drain on paper towels to remove excess oil.

Serve: Serve the fried dough warm, with your favorite dipping sauce or a side salad for a complete meal.