In a large mixing bowl, combine the flour, baking powder and salt. Add warm water and 2 tablespoons of vegetable oil. Mix with a wooden spoon until the dough comes together. Knead lightly on a floured surface until smooth. Cover with a towel and let the dough rest for 10 minutes.

Pour 2 cups of vegetable oil into a skillet or deep pan. Heat over medium-high heat until shimmering. Test the oil with a small dough piece. It should sizzle immediately and puff slightly. This ensures the oil is hot enough for frying.

Divide the dough into 6 to 8 equal pieces. Roll each piece into a ball and flatten it with your hands or a rolling pin. Shape into circles about ½ inch thick. Do not make them too thin or they may burn during frying.

Carefully place one piece of dough into hot oil. Fry for 2 to 3 minutes until golden brown on one side. Flip and fry the other side until golden and puffed. Remove with tongs or a slotted spoon and drain on paper towels. Repeat with remaining dough pieces.

Serve the fry bread warm for the best texture. Top with beans, meat, cheese, lettuce, diced tomatoes, salsa or sour cream. Enjoy your homemade Navajo Taco Fry Bread fresh and crispy.