It took me three years to be able to make them correctly. The secret is that the "dough" should be the consistency of pie crust dough.
2 c. flour 2 tsp baking powder 1/2 tsp salt
2/3 c. shortening
Sift the flour, baking powder and salt into a bowl. Cut in the shortening as if you were cutting it into pie crust dough. Add enough warm water to get that consistency. Knead the dough about ten times. Then pinch off golf ball sized balls, knead each of them a few times, roll into balls. Put the balls inside a bowl lined with a tea towel (with a little warm water to make it moist), cover with the tea towel and let rise for about one hour.
Roll each ball out as flat as you can, cutting each piece to the size you want. I can usually get four 1/2 tortilla sized fry jacks out of each ball. Make sure your oil is hot! Drop the fry jacks into the hot oil, turning quickly just to brown and rise.