The dough is very simple, but the key is to use enough baking powder so that air bubbles form during frying and the dough puffs up.
When rolling, the dough should be thin—the thinner it is, the more it will puff up and create a hollow interior, ideal for filling.
Traditional shapes are squares, rectangles, or triangles.
In a large bowl, mix the flour, baking powder, and salt.
Using your hands or a mixer, cut the softened butter (or shortening) into the flour mixture until a crumbly consistency is reached.
Gradually pour in the warm milk (or water) and knead until a soft, elastic, and non-sticky dough is formed. If it's too sticky, add a little more flour.
Wrap the dough in plastic wrap and let it rest for 20-30 minutes. This allows the baking powder to activate and the dough to relax.
Divide the rested dough into two parts. Roll out each part into a thin sheet (3-5 mm thickness).
Cut the sheet into small squares, rectangles, or triangles (typical size approx. 5x5 cm / 2x2 in). Make one small slit in the center of each piece to help the dough puff up evenly.
In a large, deep pot or fryer, heat the oil to a temperature of 185 °C (365 °F). The oil must be hot enough for the dough to puff up immediately.
Place the dough pieces into the hot oil in small batches (to avoid cooling the oil).
Fry for 1 to 2 minutes on each side. The Fry Jacks should puff up and turn a beautiful golden-brown color.
Remove them with a slotted spoon and drain on paper towels to remove excess oil.
Serve Fry Jacks hot. They traditionally form part of a complete Belizean breakfast alongside Rice and Beans, Refried Beans, and/or eggs and Stew Chicken.
They can also be eaten as a sweet treat with honey, jam, or sprinkled with powdered sugar.