Instructions: Sift dry ingredients together; add and cut in coarsely the shortening; then gradually add the water. Mix just enough to hold together as for a pie-crust.

Turn out on a lightly floured board and knead gently until smooth. Cover and let dough rest for 5 minutes. Then roll out into a rectangle about 12x15-inches; dough should be very thin about 1/16 to 1/8-inch thick. Cut into 3-inch squares or 2x2-inch oblongs. Drop a few squares at a time into deep, very hot oil.

At first, turn squares over 3 or 4 times to make them puff evenly. Fry about 2 to 3 minutes on each side, or until golden brown. The Sopapillas will puff up like little pillows . Serve hot with honey.

Makes about 20.

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