Form with the flour, backing powder and salt a small hill which you form to a small ball and form with your finger a whole in it (literally “volcano with a crater”). Pour same cold water in the center of it. Now, work the mixture well until a soft and well malleable.
Once the mixture is done, roll it out and place it into a muffin tin – if there is no muffin tin available, a container of a similar shape does also work – to achieve the desired shape of small basket.
Then after forming the mixture it is placed into a oven for 20 min at about 356°F (180°C) or if desired it can also be fried in a pan until after turning it several times has received a golden brown color.
Meanwhile the vegetables are steamed in a pan on which you place a lid. Then the vegetables are mixed together with the strained tomatoes and with oregano before they are stuffed into the now fully backed dough baskets.
Finally we place some cheese or tofu on top.
Once again we place everything for some minutes into the oven (or into the pan with a lid) until the cheese has melted.
Ready to serve!
Tip: The small vegetable baskets can be decorated with olive slices and chives. Use some of the left over tomato sauce to arrange it in a semicircle on the plate.