The difference between a sopapilla and Indian Fry Bread is that fry bread uses water (or half water and half milk) They are essentially the same though. In Washington, these are called Elephant Ears.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 tablespoon honey1 tablespoon honey
- 3/4 cup whole milk
- Shortening, (or canola oil, peanut oil or lard, for frying)
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Make a well in the center of the dry ingredients and pour in the honey and whole milk.
- Using your hands, mix the dough together until it forms a sticky mass.
- Cover the bowl with a clean kitchen towel and allow to rest for 20 minutes.
- Heat shortening, canola oil or peanut oil or lard in a cast-iron skillet (or medium pot), add enough fat so it reaches 2-inches up the sides of the skillet/pot.
- Heat up your oil to 350 degrees.
- For a sopapilla, lightly flour your work surface and rolling pin. If the dough is at all sticky (it shouldn’t be after it rested) feel free to sprinkle it with a bit of flour so it doesn’t adhere to the surface. Flatten to about 1/8 inch thick. Continue to Step 7
- For Fry Bread make a ball, then flatten the ball as thinly as possible with your hands and fingers. Continue to Step 8
- Cut the dough into 4 x 3-inch rectangles. Again, the measurements don’t have to be exact, you can definitely eyeball this.
- Before you fry them up, be sure to get your honey and powdered sugar ready.
- Line a baking sheet or plate with a few layers of paper towels or clean kitchen towel.
- Heat the oil up again to 375 degrees F.
- Gently slide the dough into the hot oil, frying two at a time, for about a minute, flipping them over at the halfway point.
- They should be lightly golden brown—not too crispy.
- Transfer them to the bed of paper towels to drain, and sprinkle with powdered sugar.
- Repeat with the remaining dough.
- Best when eaten hot.
- Serve them with honey and fruit preserves.
