Fry Jacks

Sift the flour, baking powder, and salt together into a large mixing bowl. Add the shortening or cold butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs with no large lumps remaining.

Add the warm water gradually, mixing with a fork and then your hands until a soft, slightly sticky dough forms. You may not need all the water, so add the last few tablespoons carefully. The dough should be pliable, not dry or crumbly.

Turn the dough out onto a lightly floured surface and knead gently for two to three minutes until smooth. Avoid over-kneading, which develops too much gluten and makes the fry jacks dense and tough instead of light and puffy.

Divide the dough into six equal balls. Cover with a damp tea towel and let them rest for twenty minutes. This resting period relaxes the gluten, making the dough easier to roll and ensuring the fry jacks puff up properly when fried.

Roll each ball into a thin circle about fifteen centimetres in diameter and three millimetres thick. Cut each circle into quarters or triangles — the traditional Belizean shape. Stack the pieces between sheets of baking paper.

Heat vegetable oil in a deep heavy pot to 180C (350F). The oil should be at least five centimetres deep. Carefully slide in two or three triangles at a time, spooning hot oil over the tops as they cook to encourage puffing.

Fry for about one to two minutes per side until puffed up, golden brown, and crispy. Remove with a slotted spoon and drain briefly on paper towels. Serve hot for breakfast, split open and stuffed with refried beans, cheese, or scrambled eggs.