Mix the dry ingredients in a large bowl: all-purpose flour, chia flour, and salt.
In a small bowl, make a ferment with half a cup of the previous mixture, water and yeast. Let stand for 10 minutes until it grows in volume or clicks on bubbles.
Make a volcano in the middle of the flours and place the squash puree in, the ferment, and the butter. Form a dough and work it with your hands for 5 minutes.
Let it rest inside the bowl covered with a kitchen towel for 20 minutes.
On the table dusted with flour, stretch the dough with a rolling pin until it is half a centimeter thick, then cut circles using a short pastry or the edge of a cup. Click the circles with a fork and leave to rest for 20 minutes so they rise again.
Heat the oil and fry the sopaipillas a few at a time by turning them continuously until they are golden brown on both sides. Drain excess oil by placing them on a plate with absorbent paper.
Serve them with pebre while they are hot.
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