2 c. all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
2 tbsp. shortening
3/4 c. warm water
Oil or Crisco for deep-frying

In medium bowl, mix flour, salt and baking powder. Cut in shortening with 2 knives until mixture resembles cornmeal. Stir in warm water until all ingredients are moist. Turn dough out onto a lightly floured surface. Knead until smooth, 5 to 10 minutes. Cover dough with plastic wrap or a dry towel. Let rest at least 30 minutes. For later use, dough may be placed in a plastic bag and refrigerated for 24 hours.

Cut dough in half. On a lightly floured surface, roll dough out to about 1/4 inch thick. The thinner, the better. Cut squares or triangles about 3 or 4 inches. Heat 2 or 3 inches oil until about 375 degrees or 400 degrees. Drop one piece of dough at a time into hot oil. Do not crowd.

Cook until puffed and golden brown, turning once. If sopapillas do not puff and rise to the top immediately, oil is not hot enough. Drain on paper towels. Serve or keep warm in a 200 degree oven while you finish frying the rest. Serve with honey or sugar and cinnamon.