Sopapillas

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.

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.

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 dough into 2 to 3-inch squares (or whatever shapes you prefer).

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.

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.)

Sprinkle the cooked sopapillas with powdered sugar or cinnamon sugar. (Or you can dip them in powdered sugar or cinnamon sugar.)

Serve warm with honey and enjoy!