To begin, combine the flour, baking powder, and salt in a large mixing bowl. Whisk these dry ingredients together thoroughly to ensure even distribution of the leavening agent. This foundation mixture should be completely uniform before adding any liquids, as uneven mixing can result in inconsistent texture in your finished bread.

Make a well in the centre of your flour mixture and gradually pour in the warm water whilst stirring with a wooden spoon. If using lard or shortening, work it into the mixture at this stage. The dough should come together without being sticky or overly dry. Add water by the tablespoon if the mixture seems too crumbly, or dust with flour if it becomes too wet.

Transfer the dough onto a lightly floured surface and knead gently for 3 to 4 minutes until it becomes smooth and elastic. Traditional Navajo fry bread dough should feel soft and pliable, similar to pasta dough. Avoid overworking, as this can make the bread tough rather than tender.

Place the kneaded dough back in the bowl and cover with a clean tea towel. Allow it to rest for 15 to 20 minutes at room temperature. This resting period helps the gluten relax, making the dough easier to stretch and shape whilst ensuring a more tender final product.

Whilst the dough rests, pour vegetable oil into a heavy-bottomed pan or deep fryer to a depth of about 2 inches. Heat the oil to 180°C (350°F). Maintaining this temperature is crucial for achieving the characteristic texture of fry bread. Oil that's too cool will result in greasy bread, whilst oil that's too hot will burn the exterior before the interior cooks through.

Divide the rested dough into 4 equal portions. Working with one piece at a time, gently stretch and pat each portion into a round disc approximately 6 to 8 inches in diameter. Traditional method involves stretching by hand rather than rolling, creating slightly irregular edges and varying thickness that adds to the authentic character.

Before frying all portions, test the oil temperature by dropping a small piece of dough into the oil. It should sizzle immediately and rise to the surface within seconds. If the oil isn't hot enough, the bread will absorb too much oil and become heavy.

Carefully lower one piece of stretched dough into the hot oil. The bread should puff immediately and begin browning within 30 seconds. Fry for 1 to 2 minutes until the bottom becomes golden brown and crispy. Avoid pressing down on the bread whilst it fries, as this prevents proper puffing.

Using tongs or a slotted spoon, carefully flip the bread to cook the second side. Fry for another 1 to 2 minutes until both sides are evenly golden. The finished bread should sound hollow when tapped and have a beautiful golden colour throughout.

Remove the cooked fry bread from oil and place on paper towels or a wire rack to drain excess oil. Serve immediately whilst still warm for the best texture and flavour. Traditional accompaniments include honey, jam, or savoury toppings like beans and cheese for Indian tacos. The bread is best enjoyed fresh but can be reheated briefly in a warm oven if needed.