Mix the Dough: In a medium bowl, combine the flour, baking powder, and salt. Add the milk and stir until the dough begins to form a ball.

Knead the Dough: Lightly flour your work surface and knead the dough gently, being careful not to overwork it. Once the dough is smooth, place it in a bowl, cover, and chill in the refrigerator for 30 minutes.

Heat the Oil: In a deep frying pan or kettle, heat the oil to 350°F (175°C). You will need at least 1 inch of oil in the bottom of the pan.

Divide and Roll the Dough: After the dough has chilled, divide it into four equal portions. Lightly flour your surface again, then pat and roll out each portion into a disc about ¼ inch thick. Use your finger or a knife to poke a small hole in the center of each disc (this helps the dough fry evenly).

Fry the Bread: Carefully place each dough disc into the hot oil. Fry until golden brown on one side (about 1-2 minutes), then flip and fry the other side until golden brown (another 1-2 minutes). The bread should be crispy on the outside and soft on the inside.

Drain and Serve: Remove the fry bread from the oil and place it on a paper towel-lined plate to drain excess oil. Serve with your favorite toppings like honey, powdered sugar, or use it as a base for Navajo tacos.