In a mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Gradually add about ¾ cup of room-temperature water, stirring until it forms a soft, cohesive dough. Knead briefly until smooth and elastic, about 2-3 minutes. Cover with a kitchen towel and let rest for 10 minutes.

Once rested, divide the dough into approximately 8 equal pieces. Roll each piece into small balls, then flatten each ball into thin disks, roughly ¼ inch thick.

In a deep frying pan or fryer, pour enough vegetable or canola oil to reach a depth of about 2 inches. Heat the oil over medium heat until it reaches 360°F (180°C), which takes about 5-10 minutes.

Carefully slide a few disks into the hot oil, frying for about 2-3 minutes on one side until golden brown. Gently flip and fry for another 2-3 minutes.

Once golden brown, remove the bunuelos from the oil with a slotted spoon and allow excess oil to drain on paper towels. Dust with powdered sugar and serve warm.