Fryjack attempt #1

Most cuisines have a version of fried dough i.e. doughnuts, frybread (Navajo), beignets (N'awlins), etc.  The Belizean version is fryjack, seved for breakfast with syrup or refried beans, or both.  Now that we've been back for a few months, I tried to recreate fryjack from a recipe I found online.  They were tasty but didn't puff up like they should.  Now I've got to figure out how to get them to puff up correctly.  My guess is that its some combination of a) knead them more, b) don't roll them so thin, c) work the shortening in with my fingers rather than cutting it in, and/or d) a little less shortening.  Any bets?  Stay tuned for the results of further experimentation.