Sopapilla Recipe

Instructions

1. Whisk together the flour, baking powder and salt in a large mixing bowl until combined.  Use a pastry cutter or a fork to briefly cut the coconut oil into the dry ingredients mixture until combined.  Gradually add in the warm water and stir the mixture with a spatula or wooden spoon until a rough dough begins to form.
2. Using your hands, knead the dough in the mixing bowl for 2 minutes or until the dough is smooth, sprinkling on some extra flour if needed to prevent the dough from sticking.  Form the dough into a ball.  Then cover the mixing bowl with a damp towel or plastic wrap, and let the dough rest for 20 minutes.
3. When the dough is ready, turn it out onto a floured surface.  (At this point, go ahead and begin heating your oil, as directed in Step 4.)  Use a rolling pin to roll the dough out evenly until it is about 1/4-inch thick.  Then use a pizza slicer, pastry cutter or a knife to cut the the dough into 2 to 3-inch squares (or whatever shapes you prefer).
4. Meanwhile, just before you begin rolling out the dough, fill a large saucepan with 1.5 to 2 inches of oil.  Heat over medium-high heat until the oil reaches 375°F, then reduce heat to medium (or whatever temperature is needed) to maintain that temperature, more or less.
5. Once the oil is hot, very carefully lay a dough square in the hot oil.  It will sink for a moment then rise to the surface and will likely immediately bubble up.  (If it doesn’t, just add a spoonful or two of hot oil on top of the dough, and it should bubble up within a few seconds.)  Fry for 30-60 seconds, or until the bottom of the dough is lightly golden.  Flip and cook on the other side until lightly golden.  Then carefully transfer the sopapilla to a paper-towel-lined baking sheet.  Repeat with the remaining dough squares.  (I typically fry a batch of 3 at a time.)
6. Sprinkle the cooked sopapillas with powdered sugar or cinnamon sugar.  (Or you can dip them in powdered sugar or cinnamon sugar.)
7. Serve warm with honey and enjoy!