Viewing post #1220089 by vic
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Sopapillas / Frybread
Will make at least 6 10" diameter frybreads/sopapillas
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening (HAS TO BE SHORTENING! Do NOT substitute anything other than lard for shortening! Do NOT use butter/margarine/liquid oil)
3/4 cup water
1/4 cup flour (separate from the 2 cups)
wooden rolling pin
Enough canola oil to fill at least 3/4" deep in a frypan
Mix the dry ingredients together in a large bowl until well mixed. Add in the shortening & mix until kinda crumbly. This will NOT hold together at all. Slowly add the water, kneading with your hands, until the dough will hold together. You do NOT want a sticky dough. It should be a little dry. Cover with a towel & let it rest for at least an hour. It will NOT rise, but you want it to dry out a little.
Once the dough has rested, put a little flour on the counter top & break off a piece of dough about the size of a golf ball. Using a little flour on your hands, ball this up and then put on the flour on the counter top. Use a little flour on the wooden rolling pin & roll out until it's absolutely no thicker than 1/4". Get the oil nice & hot in the fry pan (I do the 'water test' .. sprinkle a microdrop in the oil & if it pops, it's ready). CAREFULLY!! put the flat piece of dough into the hot oil &, using the tongs, scoop hot oil on top of the dough. If it's hot enough & you do this quick enough, it'll poof up nicely. After about 30-45 seconds, flip the dough, scooping oil on the other side too. Brown & then remove, putting on papertowels to drain.
You can use this as a Indian frybread, or you can eat them as sopapillas. Some people like powdered sugar & cinnamon on sopapillas.. me personally I like just honey.