(12 to 15 units)
Put the flour and baking powder in a bowl, add salt, pepper and oregano, set aside.
Mix the yogurt and egg, and then add the flour mixture and shredded Roquefort cheese. Bring the dough together without handling it too much. Lastly, add rough bindweed fruit. Let the mixture set for 20 minutes, covered, at room temperature.
Extend the dough on a floured countertop and roll out forming a rectangle. Cut triangles the size you prefer. Place on a Silpat or a buttered oven tray, brush with beaten egg and put in the oven, preheated to 360°F, for 15 to 20 minutes, until brown.
Take out and serve warm.
