1. In the bowl of a stand mixer fitted with the dough hook, mix the flour, salt, and baking powder on low speed to combine. Add the melted butter or lard and water and mix until a smooth dough forms, 2 to 3 minutes. (You can also mix the dough by hand in a large bowl with a spatula or wooden spoon—mix for 4 to 6 minutes, until the dough is smooth).

2. Turn the dough out, form into a disk, and wrap tightly in plastic wrap. Let rest at room temperature for 30 minutes to 1 hour.

3. Pour 2 to 3 inches/5 to 8 cm of oil into a large heavy-bottomed pot. Attach a deep-fry thermometer to the side of the pot and heat the oil over medium heat to around 350°F/175°C (or use an instant-read thermometer to carefully check the temperature); I generally deep-fry food at around 325 to 340°F/165 to 170°C, but it’s best to heat the oil to hotter than you need to start, as the temperature will drop once you add food to it. Set a wire rack over a baking sheet for draining the frybreads.

4. Meanwhile, turn the dough out onto a lightly floured surface and divide it into 12 equal pieces (about 80 g each). Working with one piece of dough at a time, roll the dough out into a rough round about 1/3 inch/8 mm thick; the exact shape doesn’t really matter, but take care not to make it too thin. Use your thumb or a sharp knife to make a hole in the center of thE round—this helps the dough maintain an even thickness during frying. Repeat with the remaining dough.

5. Add one round of dough to the hot oil and fry, turning once, until evenly golden brown on both sides, 2 to 4 minutes per side; use a large spider or tongs to gently flip the frybread in the oil. Transfer the frybread to the rack to drain slightly.

6. Repeat with the remaining rounds of dough and serve warm.