4 c. flour
2 heaping tsp. baking powder
2 (or less) tsp. salt
4 tsp. vegetable oil
1 1/2-2 c. hot tap water

In large bowl add dry ingredients and stir. Mix in vegetable oil. Stir well. Gradually add hot tap water and stir with a large spoon. Add enough water to make a soft warm dough that is not sticky. Dust with flour and knead until dough is smooth, or for about a minute.

Divide dough into 10-15 small balls. Let rest for 5 minutes. For tortillas, heat on medium high heat a large cast iron or no stick skillet. Using a rolling pin, roll each ball into a thin round tortilla and lightly brown each tortilla on both sides. Stack hot tortillas on a kitchen towel, one on top of another. Serve warm with beans, or butter, or peanut butter and jelly, or whatever you like on bread.

For Sopapillas: If you are making only Sopapillas - to dry ingredients add 2-3 tablespoons of sugar. This will make a sweeter dough. Heat a skillet, add oil so that the skillet is 3/4 full. Roll each ball into a very flat round shape. Cut into thirds. Fry each side in hot oil. If dough is right thickness and oil is hot the sopapillas will puff up.

Fry unto golden brown on both sides. Serve warm with sugar or honey. Let oil cool and save to use for next time. Strain if desired to remove dough particles.