The best 'fry bread' is found on the Navajo homeland (I wouldn't refuse it from any other tribe who makes it).

1 cup flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water

Mix dry ingredients in a bowl, then pour water over it and stir with a fork until it clumps. Using floured hands, mix the dough, form a ball but do not knead. The inside if the ball should be sticky and the outside well-floured.
Cut the dough into 4 pieces; shape, stretch and pat into a rough round about 5-7 inches in diameter.

Heat vegetable oil to 350 F, about 1 inch, in a large, cast iron skillet. Check with a small piece to see if it bubbles and begins to fry.
Gently place the formed dough in the oil. Press down on the dough as it frys, to submerse the top. Fry to brown and flip. Each side takes 3-4 minutes.
Some use the entire recipe in one round, pizza-sized; a little more difficult.
Take out and keep warm (but serve within an hour).
Cover with your choice of syrup or molasses, or roll lile a tortilla and use your choice of filling.