1 1/2 c. warm water
1 pkg. dry yeast
1 tsp. baking powder
1 tsp. salt
4 c. flour
1 tbsp. sugar
1 tbsp. shortening

Dissolve yeast in water, add sugar and shortening, then the flour sifted with baking powder and salt. Mix well and knead. Set aside for 1 hour.

Roll dough to 1/4 inch squares or triangles and fry in hot shortening. Fry only a few at a time, so fat will stay hot. If fat is hot, sopapillas will puff up and become hollow. Drain on paper towel. Serve as bread with Mexican food. Dough may be frozen or used as desired.