Whisk the flour, baking powder, and salt together in a large bowl. Gradually add the warm water while stirring until a soft, slightly sticky dough forms.

Knead the dough gently for 2–3 minutes, just until it becomes cohesive. Avoid overworking it because excessive kneading can make the finished fry bread tough.

Cover the bowl and let the dough rest for 20–30 minutes. This gives the gluten time to relax, making the portions easier to stretch and helping the breads turn out lighter.

Divide the dough into 8–10 portions and shape each into a ball. Flatten and stretch each ball into a round approximately 1/4 inch (6 mm) thick, then make a small hole in the center.

Heat 1–2 inches of vegetable oil in a heavy skillet to approximately 350°F (175°C). Fry one piece at a time for about 1–1 1/2 minutes per side, until puffed and golden brown.

Transfer each fry bread to a paper-towel-lined rack to drain. Serve warm with your favorite savory or sweet toppings.