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Sift the dry ingredients together in a large mixing bowl.
Add the shortening and water, work them in with your hands to make a soft, pliable dough.
Add more water, 1 teaspoon at a time, if the dough feels too dry.
Gather the dough into a ball and wrap in plastic wrap.
Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared a day ahead, refrigerated.
Unwrap the ball of dough and put on a lightly floured surface , cut in half.
With a floured rolling pin, roll each piece of dough into a circle , about 1/4 inch thickness.
Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 to 8 triangles per circle.
Heat 2-inched of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.
Fry few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and fise to the surface, flip them over with a slotted spoon or chop sticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag.
Cool slightly. Serve hot with honey or cinnamon sugar.
Pastor James Hutchins was born in Carthage, Mississippi and raised in Marion, Indiana.
Tribe Events July 2018
25631 Smotherman Road
Frisco, TX 75033
PO Box 6024
Frisco, TX 75035
Worship Service (Sunday): 10 am
Christian Education: 9:00 - 9:45 am
Bible Study (Wednesday): 12pm
Bible Study (Wednesday Night): 7pm
Youth Church on 2nd, 3rd, and 5th Sundays
Toddler Church - Every Sunday