Wonderful Whole Wheat Sopapillas

Wonderful Whole Wheat Sopapillas

I have a good friend who asked me to make whole wheat sopapillas, 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.


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


measuring cups/spoons
pastry cutter or fork
rolling pin
pizza cutter or sharp knife
frying pan


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.)


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.


About 12 pieces.

No cholesterol
Very low in sugar
High in selenium
High in thiamin

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?


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