Sopapillas (puffed, fried bread)

4 cups Flour
3/4 tsp Salt
2 tsp Baking Powder
1 Tbsp Lard (or Vegetable Shortening)
1 cup Warm Water

Thouroughly mix dry ingredients, then add the lard or shortening until it is thouroughly dissolved. Slowly add about one cup of warm water and knead until smooth. The dough should then be the consistency of pie dough or possibly a bit more stiff. Cover the dough with a damp cloth and let it rise for about 1 hour. Roll the dough out very thin, about 1/32 of an inch thick. Cut into rectangular strips about 3 X 4 inches. Cook the strips in deep Fat or shortening or oil at about 400ºF until golden brown. Serve warm with butter, honey, cinnamon-sugar or powdered sugar.

The sopapillas puff as they cook. If they do not puff sufficiently then either they are not thin enough or the oil is not hot enough.
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Sopapillas Mexican

1 3/4 cups flour
2 teaspoons baking powder
1 Tablespoon sugar
1 teaspoon salt
2 Tablespoons shortening
2/3 cup milk

2 cups hot oil, for frying
honey, if desired
cinnamon sugar, if desired

Combine flour, baking powder, sugar, and salt in a large bowl. Cut in shortening with pastry blender until like corn meal. Add milk, mixing just until dough holds together in a ball. Turn out onto a lightly floured surface and knead about 1 minute. Cover dough and let rest 1 hour. Roll into a 12x15 inch rectangle, about 1/8 inch
thick. Cut into 3 inch squares.

Heat oil in deep fryer to 370 or 380F. Drop quares a few pieces at a time into oil, turning at once so they will puff evenly. Brown on both sides. Drain on paper towels. Serve hot with butter to accompany a meal, or with honey and cinnamon as a sweet treat.