Sopapillas

In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
Cut in the shortening or softened butter until the mixture resembles coarse, sandy crumbs.
Gradually add the warm water, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead briefly until smooth.
Cover the dough and let it rest for 20 minutes, allowing it to relax and ensuring proper puffing during frying.
Roll the dough out to about 1/4-inch thickness and cut into squares or triangles.
Heat oil in a deep pan or fryer to 375°F (190°C).
Fry a few pieces at a time, turning once, until they puff up and become golden brown on both sides.
Remove from the oil and drain on paper towels.
Serve warm with a drizzle of honey or a dusting of powdered sugar.

Cinnamon Sugar Sopapillas: Toss freshly fried sopapillas in a mixture of cinnamon and sugar for a churro-like flavor.
Stuffed Sopapillas: Slice open and fill with sweetened cream, chocolate, or fruit preserves.
Savory Version: Serve alongside chili, beans, or shredded meat, using the sopapillas as a bread alternative.
Whole Wheat Option: Substitute part of the all-purpose flour with whole wheat flour for a nuttier taste.

Ensure the oil is fully heated before frying; insufficient heat will prevent proper puffing.
Do not overcrowd the pan, as this lowers the oil temperature and affects texture.
Gently press the dough pieces into the oil to encourage them to puff evenly.
Serve immediately for the best texture, as sopapillas are at their peak when fresh and warm.