1 1/2 c. all purpose flour
1/4 tsp. salt
1 1/2 tsp. baking powder
2 tbsp. lard
1 egg
Water
Hot fat

In a large bowl, sift together flour, salt and baking powder. Using a pastry blender or 2 knives, cut in large until mixture resembles crumbs. Add egg and just enough water to make a stiff dough. On a lightly floured surface, roll out dough very thin. Cut into diamond shapes or squares about 2 inches in diameter. In a deep fat fryer or deep heavy skillet, fat to 400C to 425F (205C to 215C) or until a 1 inch cube of bread turns golden brown in 15 seconds. Fry diamonds or squares until puffed and golden, turning once to brown both sides. With a slotted spoon, remove from fat; drain on paper towels. Serve immediately for breakfast or lunch or as an accompaniment to barbecued steaks. Makes 12 sopapillas.