Wonderful Whole Wheat Sopapillas
Wonderful Whole Wheat Sopapillas
I have a good friend who asked me to make whole wheat so
papillas, so I’ve been researching recipes. I finally came up with one that will please all of us “real food” minded mamas. Sopapilla means “little pillow” and can be used in a savory dish much like a tortilla or a pita bread. For this dish, I used them as a breakfast bread and drizzled them with honey. They were beyond amazing. A wonderful breakfast to kick of a Cinco de Mayo celebration.
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2 cups whole wheat flour (I used soft white berries)
1 tsp baking powder
½ tsp Kosher or sea salt
2 TBS extra virgin coconut oil
¾ cup warm water
extra virgin coconut oil for frying
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bowl
measuring cups/spoons
pastry cutter or fork
rolling pin
pizza cutter or sharp knife
frying pan
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Put enough coconut oil in your pan so that you will have about an inch of oil. Heat to just over medium heat (I have not played around with deep frying in coconut oil too much, so I don’t know how hot it can go. Therefore, I was very conservative with the heat, but it worked perfectly at the lower stove setting.)
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Mix flour, baking powder, and salt. Cut in coconut oil until the mixture resembles fine crumbs. 
Stir in water.
Let rest for about 10 minutes.
Roll to about ¼ inch thick.
Using a pizza cutter or a sharp knife, cut into squares.
Gently slide a couple of pieces at a time into the hot oil.
Cook until browned (about 2 minutes.) The dough will puff up. Gently turn over and cook an additional minute or until the other side is browned.
Remove from oil and drain on paper towels.
Drizzle with honey.
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About 12 pieces.
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| No cholesterol Very low in sugar High in selenium High in thiamin |
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
Hallee
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those look delicious!
Can you use something other than coconut oil? I was wondering the same thing about the white cake recipe. Just wondering if it was used for flavoring purposes and if there was something else I could use as a substitute.
You can use butter or shortening almost any time coconut oil is called for.
Thanks. I guess that means I am making cake this weekend!! The kids will be thrilled. They love the ambrosial buttercream frosting!
Oh, my! These look delish! We almost got a sopapilla when we ate at a Mexican restaurant the other day, but decided not to. I’m going to have to try these!
Hallee, would these work if I made the dough the night before? My kids are usually pretty hungry when they wake so I try to get a head start on my breakfast (like make pancake or biscuit mix the night before so all I have to do is add liquid in the morning). Thanks!
The dough would do great the night before. Just put it in the fridge.
In case you’ve never see it, here is a great batter to make the night before. My kids love it. http://www.halleethehomemaker.com/2009/08/sues-oatmeal-blender-wafflespancakes/
I used soft winter wheat flour for these and needed to add a little extra flour. They were a HUGE hit with my family though. Today I am going to make them in the form of small plates with a low side like I had at a Mexican Dinner we went to and put meat, lettuce, tomato, cheese, and salsa in them.