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Preheat the oven to 325 F. In a bowl, combine flour, salt, and baking powder. Mix well. In a liquid measuring cup, measure out 2/3 cup of hot water. Add 1/3 cup of vegetable oil to the water to total 1 cup of liquid. Mix the wet ingredients with the flour mixture to form a dough. Knead well and divide into 2 equal parts. On a clean, dry surface (good for rolling), sprinkle a generous amount of cornstarch. Roll out 1 part of the dough to form a large rectangle. Sprinkle the dough with cornstarch and fold in half. Sprinkle the folded dough with cornstarch again, and fold in half again. With a roling pin, roll the dough out to it's original rectangular size, keeping the layers intact. Repeat the cornstarch and rolling process. (For extra flaky dough, do this process 3 times for each part of the dough.) Lay 1 part of the rolled dough in a clean oblong baking dish, allowing the dough to come up the sides of the dish. It is important that the top crust be especially flaky, so make sure to repeat the cornstarch-rolling process at least 3 times. Set the top crust aside. Place the ham and cheese in alternating layers on the bottom crust. Beat the eggs together in a bowl and pour over the ham and cheese. (If you do not like eggs, you can skip them.)
