1 3/4 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tbsp. shortening
2/3 c. cold water

Start heating salad oil or fat. Combine flour, baking powder and salt. Sift into mixing bowl. Cut in shortening with pastry blender. Add enough water to make a stiff dough. Turn dough onto lightly floured board and knead lightly until smooth. Cover with clean dish towel and let rest 10 minutes. Roll dough very thin (about 1/8" thick) into a rectangle about 15"x12". Cut in 3" squares. When oil is very hot, 385 to 400 degrees on deep fat frying thermometer, drop a few squares of dough into it at a time. Turn frequently so that sopapillas will puff up evenly. Remove with a slotted spoon; drain on paper towels. Serve hot with honey. Makes 18 to 20. Great served with chili.