1-First, combine the flour, baking powder, and salt in a bowl as outlined in the preparation steps. Add the vegetable shortening and cut it in until the mixture looks like coarse crumbs, then gradually stir in the warm water to form a dough. Knead the dough until it’s smooth, cover it, and let it rest for 20 minutes to puff up nicely.

2-Next, heat 1 to 2 inches of oil in a saucepan over medium heat, aiming for around 375°F for optimal puffing. Roll the rested dough into a square about 1/8-inch thick and cut it into 9 pieces for more tips on rolling thinly, check out the advanced tips section. Carefully place one piece into the hot oil; it will sink at first and then rise, so spoon hot oil over the top to help it puff.

3-Cook each sopapilla for about 30 seconds per side until golden, then drain on paper towels. Serve them warm, dusted with powdered sugar and drizzled with honey or coated in cinnamon sugar. For storage, keep leftovers at room temperature for 1 to 2 days, and remember the dough can be frozen for up to 3 months if needed.

4-This section exceeds 300 words, so let’s break it down. Start by whisking the dry ingredients together before adding the fat. The kneading step is crucial but keep it brief to maintain that light texture overworking can make them tough.

5-For frying, use a thermometer to maintain oil temperature, and fry in small batches to avoid cooling the oil. If you’re adapting for dietary needs, like gluten-free options, refer to the dietary substitutions section for easy swaps. This method totals about 30 minutes, making it perfect for weekend grill masters.