In a large skillet (one with taller sides) heat 2 inches of oil on the stove over medium/high heat.
In a mixing bowl combine your flour, baking powder, and salt. Slowly add in the milk or water, you won't need all of it, just enough to get the dough to combine.
Take a ball of dough about half of the size of your palm and roll it between your hands like you're kneading the dough. Get it smooth and elastic feeling. It helps to have your hands or your work surface lightly floured to avoid sticking.
Roll the dough into a ball the final time and then flatten it out between your hands trying to make it as big as you can without making it so thin that it tears.
Slowly add your dough to a prepared pan, only do one at a time unless there is room for both to be in there without touching. Add the dough in by slowly laying it in the oil closest to you and working your way backwards, like you're tucking in a bed of oil under a banket.
When you can see the bottom edge of the dough turn a golden brown, flip the dough using tongs and wait for the other side to do the same. Remove and place on paper towels to rest.
Finish repeating the steps with the rest of the dough and then serve your fry bread as desired.
Notes
This fry bread recipe is forgiving; if you add too much liquid, you can balance it with more flour or vice versa.When placing fry bread in the oil, do it slowly to avoid trapping air bubbles underneath, which can cause it to form a bowl shape instead of a flat piece. This doesn't affect the taste but may leave a white area where the dough can't reach the oil.After frying, place the fry bread on paper towels to absorb excess oil until the batch is finished.Popping air bubbles is optional; some tribes pierce a hole in the center, believing it helps release evil spirits.Serve Cherokee fry bread with honey, butter, jam, cinnamon sugar, or powdered sugar for a sweet treat. Alternatively, top it with seasoned taco meat, lettuce, cheese, and other taco toppings for an Indian taco (an open-faced taco).