From Cocina Panameña edited and distributed exclusively by Distribuidora Lewis, S.A.
2 1-2 cups flour ( harina)
2/3 cup milk (leche)
1/3 cup vegetable oil (aceite vegital)
1 teaspoon salt (sal)
1 tablespoon sugar (azucar)
1 teaspoon baking powder (polvo de hornear)
Mix all the dry ingredients in a mixing bowl. Combine the milk and oil and with a fork mix well into the dry mix. Knead for 5 minutes until the dough is elastic. Cover and let sit for an hour. Cut in to pieces (2″ – 3″) and stretch them with you hands and then fry in hot oil until brown. Sprinkle sugar on top and serve hot.
This recipe is in Spanish and English in the cookbook, the English translation leaves a bit to be desired. The hojaldres that I was served were about the thickness of pita bread and the same general shape but about half the size. I am assuming that you test the hot oil by dropping a small piece of dough in it, if it rises and browns the oil is hot enough.