- 1.75 c sifted flour
- 2 t baking powder
- 1/2 t salt
- 2 T solid vegetable shortening
- 2/3 c cold water
- 1 c oil, for frying
- honey and/or cinnamon sugar, to taste
Sift flour, baking powder and salt into a mixing bowl. Cut shortening in using two knives until it forms a coarse mixture. Gradually add cold water. Mix together just enough to hold together as you would if making a pie crust. Turn out on a lightly floured surface. Knead gently until smooth. Cover and let dough sit for five minutes. Roll into a rectangle about 12" x 15". Dough will be very thin.
Cut into rectangles about 2" x 3" in size. Heat oil until a drop of water sizzles when dropped into it in large skillet. Drop a few sopapillas at a time into the oil. Turn them over three to four times to make them puff up evenly, then fry for two to three minutes on each side, until they are golden brown and puffed up like small pillows. Dust with cinnamon sugar or pour small amount of honey over the sopapillas. Serve hot.