4 c. flour
3/4 tsp. salt
2 tsp. baking powder
1 tbsp. shortening
1 c. warm water

Thoroughly mix dry ingredients, then add shortening and mix until it is thoroughly dissolved. Slowly add about 1 cup of warm water and knead until smooth. Your dough then should be about the consistency of pie dough, or possibly a little stiffer. Cover the dough with a damp cloth and let rise for about an hour.

For cooking: Roll out very thin, about 1/32 of an inch, then cut into rectangular strips of about 3 x 4 inches. Cook in deep fat, shortening or oil, at about 400 degrees temperature. Cook as you would with doughnuts, immersing and turning until a golden brown. Serve hot with butter and honey or cinnamon and sugar sprinkled on top.

NOTE: The Sopapillas puff up as they are cooked. It they do not puff sufficiently it is either that the oil or shortening is not hot enough, or the dough will was not rolled thin enough.