This image courtesy of Tom Eckerle

Makes1 dozen

Cooking Methodfrying


Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Courseside dish, snack

Five Ingredients or LessYes

Mealdinner, lunch, snack

Moodadventurous, festive

Taste and Texturechewy, crisp, savory

Type of Dishflatbreads


  • 1 ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons shortening
  • 1 quart vegetable oil, for frying
  • Pastry wheel
  • Deep fryer or deep heavy pot


  1. In a mixing bowl, combine the flour, baking powder, and salt. Cut in the shortening until the mixture resembles the consistency of cornmeal. Gradually blend in 2/3 cup water. Knead the dough on a clean surface for 5 minutes, or until smooth. Divide the dough into 3 equal parts. Roll out each portion of dough into a 1/8-inch thick circle. Using a pastry wheel, cut each circle into quarters. While the dough is resting, heat the oil in a deep heavy pot until it reaches 350°. Working in batches, fry the sopaipillas, turning with a slotted spoon, for 2 to 3 minutes, or until a pale golden color. Drain on paper towels and serve hot.


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