Preparation time: 15 minutes
Inactive: 30 minutes – 1 hour (dough to rise)
Cook time: 15 minutes
Servings: 24-26


  • 1 Tbs or 1 packet of dried yeast
  • 1 1/2 Cups of warm water (about 115 degrees; don’t get it hot!)
  • 4 Cups of All Purpose flour
  • 1 Tbs of sugar
  • 1 Tsp of kosher salt
  • 1 Tbs of unsalted butter, melted
  • vegetable or canola oil for frying, (canola used in this recipe – at least 2 1/2 cups)
  • Honey, for topping
  • Cinnamon sugar, for topping


  1. Mix the yeast and the water and let sit for about 5 minutes. Meanwhile combine the flour, sugar and salt. Add the melted butter to the yeast mixture and then slowly stir that into the flour mixture.
  2. Mix well until combined. Knead the dough for 2 minutes until smooth. Put it into a greased bowl and cover. Let sit for 1 hour or until doubled in size.
  3. After the dough has risen, punch it down on a well floured surface; then roll out into a 1/4 inch-thick rectangle. Using a knife or a pizza cutter, cut out 3-inch squares and then cut the squares into triangles.
  4. Heat 3 inches of oil in a large pot to 350 degrees. Fry 2 triangles at a time in the oil for 1 minute each side. The dough should puff when it hits the oil. Drain the sopapillas on some kitchen towel, then sprinkle with a mixture of 2 Tbsp of cinnamon and 2 Tbsp of sugar. Serve hot with honey.


  1. Since this recipe makes a big batch and sopapillas do NOT keep well, you can simply half the recipe if you don’t intend on serving that much.
  2. It’s important to keep the dough moist or else it will lose it’s elasticity and fry up like a big tortilla chip.
  3. Don’t over-knead it either or you get too much gluten and the dough won’t out to the proper thickness.