This recipe is more like a Navaho fry bread. If you want the smooth texture and the puffiness you have to use a recipe that calls for yeast.

I fill these with meat mixture - (any meat ground up) and then I add black olives, mushrooms, onions with Sazon Spice to give a wonderful Mexican flavor, and fry them. Wonderful

Sopaipillas. Fry until puffy. One can also sprinkle with sugar while still hot. Never did we use honey in all the years my Mother made sopaipillas.

Instead of using salt and baking powder or baking soda as some do, I just use self-rising flour. I've never had a problem. My family loves sopapillas made into a sopapilla sundae...choose your favorite toppings. Makes a great dessert!!!!

The sopapillas tasted good, but they did not rise at all they were more of a flat cake or as the East call them doughboys. I think I will try using baking soda instead of powder to see if it helps it rises when I place them in the hot oil! Still they tasted yummy! :)

Don't know what Jake is talking about. This recipe is perfect. Jake, this recipe raises as much on steam from the dough as it does the leavening. If you are having problems, roll out the dough as large as your area. Wet the surface and fold it in half over itself. Roll it out to about 1/8 inch. Get out your pizza cutter and cut along the unfolded edge. Then cut up what is left with the pizza cutter. That seals the edges. If it doesn't puff up it is too thick -- Enjoy everybody!!!

Recipes leavened with baking soda or powder don't rise... they can rest, but the rising action won't take place until heat causes the powder to release carbon dioxide.