Prepare the Dough:

In a large mixing bowl, combine the flour, baking powder, and salt. Mix well.

Gradually add the warm water to the dry ingredients, stirring with a wooden spoon or spatula until a dough forms.

Knead the dough in the bowl until it is smooth and elastic, about 5 minutes. If the dough is too sticky, add a little more flour; if it’s too dry, add a little more water.

Rest the Dough:

Cover the dough with a clean kitchen towel and let it rest for about 30 minutes.

Shape the Frybread:

After the dough has rested, divide it into small balls (about the size of a golf ball).

On a lightly floured surface, use a rolling pin to roll each ball into a flat circle, about 1/4-inch thick.

Heat the Oil:

In a deep frying pan or skillet, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of dough into the oil; if it sizzles and rises to the top, the oil is ready.

Fry the Bread:

Carefully place one or two pieces of dough into the hot oil. Fry until the bread puffs up and is golden brown on both sides, about 2-3 minutes per side.

Use tongs or a slotted spoon to remove the frybread from the oil and place it on a plate lined with paper towels to drain excess oil.