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

Gradually add the warm water and 1/4 cup of vegetable oil to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it seems too dry, add a teaspoon of water.

Place the dough back into the lightly oiled bowl, cover with a clean kitchen towel, and let it rest in a warm place for at least 30 minutes. This allows the gluten to relax, making the dough easier to work with.

Once rested, divide the dough into 8-10 equal portions. Roll each portion into a ball.

On a lightly floured surface, flatten each dough ball into a disc about 1/4-inch thick and 6-8 inches in diameter. You can gently stretch it with your hands or use a rolling pin. Make a small slit in the center of each disc to prevent puffing.

Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-360°F (175-180°C). Use a thermometer for accuracy, or test by dropping a tiny piece of dough; it should sizzle immediately.

Carefully slide one or two pieces of fry bread into the hot oil, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, or until golden brown and puffed up. Use a slotted spoon or spider strainer to flip them.

Remove the fry bread from the oil and place it on a wire rack set over a baking sheet or on paper towels to drain excess oil. Repeat with the remaining dough pieces.

Serve warm with your favorite Indian Taco fillings or toppings.