In a medium size bowl combine the flour, sugar, baking powder and salt. Mix together with fork.
Add the oil to the warm water and pour into the dry ingredients, mix together with hands, dough will be sticky. Continue to work dough in the bowl until dough ball forms.
Lightly sprinkle flour onto a clean work surface, knead the dough for 3-4 minutes until smooth, if still sticky, sprinkle a small amount of flour on the dough. Divide the dough into two sections (this helps with rolling out later) and form the dough into a ball.
Place the dough balls into the bowl previously used, cover with a clean towel and let sit for 20-30 minutes.
Remove the dough and place on a lightly floured surface. Roll out into a rectangular shape using a rolling pin to 1/4 inch thick.
After rolling, cut the dough into 2 inch squares (or preferred size). Let the dough rest another 10 minutes while preparing the oil.
Pour the oil into a large cast iron skillet or large dutch oven (my preferred for frying, it cuts down on splatters and makes clean up easier.) should have about 2 inches of oil in the pan.
Heat over medium-high heat until oil reaches 375℉.
Prepare a large baking sheet with a cooling wire rack on top and set to the side, this is where you will place the sopapillas once fried.
Once oil is heated, carefully place 3 sopapillas into the oil and fry until golden on both sides. (Dough will sink briefly in the oil, then will rise to the top and puff up while frying, if this doesn’t happen, then the oil is not hot enough).
Remove the sopapillas from the oil and place on the cooling wire rack. Allow the oil to come back to temperature before adding more dough to continue frying.
Continue until all sopapillas have been fried.
While the sopapillas are still warm, dip them into the bowl of cinnamon sugar to coat if desired.
Serve sopapillas warm, coated with cinnamon sugar OR sprinkle with powdered sugar and drizzle with honey.