"This is a flat bread that is easy to prepare, and is usually served with something sweet to put on top. Honey or cinnamon sugar. I prefer it with honey butter. Sometimes it can be served with guacamole or bean dips in place of traditional tortillas."


22 m servings 127 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside.
  2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  3. On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Your rating



  1. 88 Ratings


Very good recipe. I like to try different recipes. if you want them to puff up hold them under the oil in a fryer or a deep pan. and roll your masa a little thicker so they will be soft. thank ...

Depending on your personal preference, you can roll your masa a little thicker for a softer sopapilla. I have done round, square and triangle shaped, and I think the triangles puff up the best. ...

These were the best sopapillas I have ever eaten! I rolled out my first one too thin (what can I say...I'm an over-achiever LOL) but then I added two balls together, rolled them out to about 1/8...

Update: I think the secret is in how hot the oil is. I have been trying and trying to get puffy sopapillas. I finally settled on heating the oil about 10 min. before frying them. They puff a lit...

mmm came out pretty darn good! I've been looking for a Sopapilla recipe for a few months now. My favortie Mexican returant used to serve these nice puffy ones, but have since changed them to s...

These were elephant ears. If you cut the rolled dough into triangles as instructed they turn out quite small and makes the process more time-consuming, so I sliced them in half ins...

These are just like restaurant quality sopapillas! I couldn't believe how easy they were to make! I just sifted the ingredients into my mixer bowl, cut in the shortening and then used the doug...

These were a breeze to make and my family LOVED them!

Very delicious and plenty of them. I read some of the reviews regarding an issue with them coming out flat. The first few I made were flat but I added more oil and that seemed to do the trick.