In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.

Add the vegetable oil and warm water to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 3–4 minutes until smooth and elastic.

Cover the dough with a clean kitchen towel and let it rest for 10 minutes to relax the gluten.

While the dough rests, pour 2–3 cups of vegetable oil into a deep skillet or Dutch oven and heat to 350–375°F (175–190°C).

Divide the rested dough into 8 equal pieces. Roll or stretch each piece into a 6–7-inch circle about 1/4-inch thick, poking a small hole in the center of each round.

Carefully slide one or two dough rounds into the hot oil. Fry for 45 seconds to 1 minute per side, turning once, until puffed and golden brown.

Remove the fry bread with a slotted spoon and drain on a paper towel–lined plate or wire rack. Repeat with remaining dough, adjusting heat to keep oil between 350–375°F.

Serve warm with desired sweet or savory toppings.