• Mix in a bowl flour and baking powder.
• Add potatoes mashed with a fork or potato masher.
• Then add olive oil, egg, and salt.
• Crack the egg with a metal spoon and mix for two minutes.
• Transfer the mixture to a clean, well-floured work surface and knead for a few minutes.
• Let rest in a covered bowl, out of the refrigerator, for 15 minutes.
• Dust a cutting board with flour and roll out the dough thinly, using a rolling pin, to a height of about 3 mm.
• Preheat the oven to 190 degrees (374F).
• With a pasta cutter wheel or a knife, form squares 6 cm on a side. Remember two things about this dough: it is very elastic, and if it sticks a little to the cutting board, use a spatula.
• Take the tip of a square and fold it inside, creating a roll shaped like a crescent moon.
• Arrange the chifel on a baking sheet covered with parchment paper that you should not grease or wet.
• Mix water, olive oil, and dried oregano in a glass. Then brush the surface of the chifel with the mixture.
• Bake in preheated oven for 10 minutes or until the edges are golden brown.
• Serve the chifel warm.

Food tips

• You can make smaller or larger chifel by choosing the size you prefer. Small ones are perfect for appetizers. In this case, put a small cube of cheese or a taggiasca olive in the center. Large ones are more suitable for the bread basket.
• During the cooking in the oven, the dough does not rise noticeably. The yeast needs to make the chifel softer.
• You can store them out of the refrigerator for a couple of days and in the freezer for two weeks.