1 1/2 c. unsifted flour
2 tsp. double-acting baking powder
3/4 tsp. salt
2 tbsp. vegetable shortening cut into 1/2 inch bits
1/2 c. lukewarm water (110 to 115 degrees)
Powdered sugar
Vegetable oil for deep frying

Combine flour, baking powder and salt, and sift them into a deep bowl. Add shortening bits, then, with your fingers, rub the flour and fat together until the mixture resembles flakes of coarse meal. Pour in lukewarm water all at once and toss the dough together until it can be gathered into a compact ball.

On lightly floured surface, knead the dough for 5 minutes. Gather it into a ball and drape a kitchen towel over the top. Let the dough rest for 15 minutes if you have time.

Meanwhile, pour vegetable oil into a deep fryer or heavy saucepan to a depth of about 3 inches and heat oil until it reaches 400 degrees. Divide the dough in half and roll out each portion into a circle about 8 inches in diameter, 1/8 inch thick. (The thinner, the better). With a sharp knife cut each circle into four equal wedges. Fry the sopapillas for 3 minutes turning them frequently with a slotted spoon. They will puff and brown. When crisp and brown, transfer to paper towels and drain. Serve with butter, honey or powdered sugar.