In a medium size bowl combine the flour, salt and baking powder.
Make a well in the center, and add one cup of the water, drawing in the flour from the sides.
Only add the remaining ½ cup of water if you see it is still too dry – the dough should be a bit sticky but not sloppy.
Knead with floured hands to combine and smooth out the mix.
Set aside to stand for a few minutes while you prepare the pan in which you will heat the oil to fry the bread.
The oil should be about an inch deep across the bottom of the pan and should be hot –350 degrees Fahrenheit on a thermometer or simply take a tiny piece of dough and put it in the pan – it should start puffing up and sizzling immediately – if it sinks to the bottom the oil isn’t hot enough. You don’t want the bread to absorb the oil – remember crisp outside, soft inside.
Cook one fry bread at a time for around 2 minutes, then turn to do the other side.
Remove with tongs and place on a paper towel to drain the excess oil.
Serve hot with the various toppings chosen.
