1. Make the Dough:

• In a large bowl, combine the flour, baking powder, and salt.

• Add the warm water and vegetable oil, then stir until the mixture forms a soft dough.

• Knead the dough on a floured surface for about 2-3 minutes, until smooth. If the dough is too sticky, add a little more flour; if it’s too dry, add a touch more water.

2. Let the Dough Rest:

• Cover the dough with a clean cloth or plastic wrap and let it rest for about 10-15 minutes. This helps the dough relax and makes it easier to shape.

3. Shape the Frybread:

• After resting, divide the dough into small balls (about the size of a golf ball).

• On a floured surface, roll each ball into a flat circle, about 1/4-inch thick. You can use your hands to stretch the dough if you prefer.

4. Heat the Oil:

• Heat about 2 inches of vegetable oil in a deep frying pan or skillet over medium-high heat. You’ll know the oil is ready when a small piece of dough dropped in it sizzles immediately.

5. Fry the Frybread:

• Carefully place the flattened dough into the hot oil, one at a time, making sure not to overcrowd the pan. Fry the frybread for 1-2 minutes on each side or until golden brown and crispy. Use tongs to flip the frybread.

6. Drain Excess Oil:

• Remove the frybread from the oil and place it on a plate lined with paper towels to drain excess oil.

7. Serve:

• Serve the frybread immediately while it’s hot. You can serve it with powdered sugar for a sweet treat, or top it with taco fillings (such as ground beef, beans, lettuce, cheese, and salsa) for a savory option.