Mix the Base: Whisk the flour, salt, and baking powder in a large bowl. Drop the shortening right into the middle. Use your fingers to rub the fat into the dry mixture. Stop when it looks and feels like crumbly wet sand.

Form the Dough: Slowly pour the hot water into the bowl. Mix everything together with your hands. The shaggy bits will quickly form a soft, warm dough.

Knead Well: Move your dough to a clean counter. Push it away with your palm, fold it over, and turn. Knead like this for about 5 minutes. It will turn into a smooth, springy ball.

Let it Rest: Put the dough back in the bowl. Cover it with a damp towel. Walk away for exactly 30 minutes. Do not skip this step. The dough needs time to relax so it rolls out easily.

Roll and Slice: Cut the dough into 4 equal sections. Roll one section into a ball and cover the rest. Use a rolling pin to flatten that ball into a 6-inch circle. Keep it about 1/8-inch thick. Use a pizza cutter to slice the circle into four triangles.

Fry to Perfection: Heat the vegetable oil in a large pot to 350 degrees. Gently drop a few triangles into the oil. They will inflate like tiny balloons. Fry until the bottoms are golden brown, then flip. It takes about 4 to 5 minutes total. Move them to a plate lined with paper towels.