unsifted all purpose flour
baking powder (i live at a high altitude so you might need to adjust the amount of baking powder))
Thoroughly mix togehter the flour, baking powder, 2 tablespoons oil, salt, sugar and warm water. Use hands if necessary to mix dough. Let dough rest at room temperature for 30 minutes.
Knead dough until smooth and elastic. Roll out dough on a well floured surface to about 1/4 inch thickness.
Cut dough into 3x4 rectangles. Make a small slit in the center of each rectangle with the tip of a sharp knife. ( The bread will fry faster and not get soggy.)
Heat about 1/2 inch of additional oil in a large skillet over moderate heat. Oil is hot enough when one of the pieces of dough dropped into the oil immediately puffs up and turns golden.
Using tongs drop the pieces of dough into the hot oil. Turn once and fry until puffy and golden. Drain bread on paper towels.
This makes more fry bread than needed for my posted Indian Tacos. You can serve leftover bread with honey as a dessert if desired.