1 pkg. dry yeast
1 1/2 c. warm water (105 to 115 degrees)
1 tbsp. shortening, melted
1 tbsp. sugar
4 c. all purpose flour
1 tsp. salt
Vegetable oil
Sifted powdered sugar
Honey, optional

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in melted shortening and sugar. Combine flour and salt; add to the yeast mixture, stirring well. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 2 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; roll dough to 1/4 inch thickness. Cut into 2 1/2 inch squares.

Pour oil to depth of 3 inches into a Dutch oven; heat to 375 degrees. Fry a few sopapillas at a time in hot oil, lightly pressing down with the back of a fork until dough starts to puff. Release pressure, and continue frying until golden brown, turning once; drain. Sprinkle with powdered sugar and if desired, serve with honey. Yield: 2 dozen.