In a large bowl, sift together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually stir in water just until dough pulls together.
Divide dough into 5 pieces. Roll out each piece of dough on lightly floured board into an 8-inch diameter circle. Cut each circle into 4 wedges.
Heat oil in a deep frying pan. Add a few of the tortilla wedges at a time. The wedges will puff up. Turn once so they will puff evenly on both sides; then turn back to brown on both sides.
Drain on paper towels. While warm, coat each sopaipilla with cinnamon-sugar mixture. Serve with honey.
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