Collection (2) Sopapillas
Bob & Kathy Ewald
The easiest sopapillas are made from frozen bread dough. (Or your own,
proofed and ready for final rise.) Defrost and divide into dinner roll size
balls. Roll or pat to 1/4 in thick. Allow to rest for about 15 minutes in a warm
place. Fry in hot oil. Serve with honey and/or powdered sugar or traditional
cinnamon sugar I prefer a cast iron skillet with about 1 to 1 1/2 inches of oil
in it. (purists use lard but that is too heavy for my taste)
Indian Fry Bread
A variation here in the Southwest is called Indian Fry Bread or as the Pima
Indians call it Popovers. I cannot taste much difference between true
sopapillas and this Fry Bread
You will need:
2 cups Self Rising Flour such as Gold Medal Self Rising Flour
3/4 to 1 cup Warm water
Oil
Honey, powdered sugar or cinnamon sugar
Start with about 2 cups of flour in a medium size bowl. Make a well in the
center. Put 3/4 to 1 cup warm water (weather and humidity will determine the
amount) in the well. Stir quickly to join dough around spoon. If it is too
sticky add a little more flour. Too dry, add a little more water. The dough
should be moist, but not batter-like. Sprinkle a little flour on the top. Cover
with a cloth and let the dough rest 15 minutes or more. (I have done this up to
4 hours in advance) Remove dough when ready to begin Knead only 5 times. (no
more) This dough must still be slightly sticky don't work more flour in. divide
dough into dinner roll size balls. (2 inch) roll or pat to 1/4 inch thick (use
as little flour as possible) Allow to rest 10 minutes Heat 1 and 1/2 inches of
oil in a cast iron skillet. Poke a small hole or two in the center of each
circle fry on both sides until golden They should pop up out of the oil with big
air pockets... Drain on absorbent paper Serve hot with honey or other sweet
topping.
These popovers are the base for another Southwest treat, Navajo Tacos.
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