In a large mixing bowl, whisk together the all-purpose flour, nonfat dry milk powder, fine sea salt, granulated sugar, and baking powder until well combined. This ensures even distribution of the leavening agents.

Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. The dough should be soft and slightly sticky.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. It should no longer feel overly sticky; add a tiny bit more flour if needed, but be careful not to add too much, as this can make the fry bread tough.

Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for at least 30 minutes. This allows the gluten to relax, resulting in more tender fry bread.

Once the dough has rested, gently punch it down to release any air. Divide the dough into 8-10 equal-sized balls.

On a lightly floured surface, use a rolling pin to flatten each dough ball into a thin, round or oval shape, about ¼ inch thick. Don't worry if they aren't perfectly uniform.

Pour enough vegetable oil into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches a temperature of around 350-375°F (175-190°C). If you don't have a thermometer, test the oil by carefully dropping a small piece of dough into it; it should sizzle and turn golden brown in about 30-60 seconds.

Carefully place one or two pieces of dough into the hot oil (don't overcrowd the pan). Fry for 1-3 minutes per side, or until golden brown and puffed up. Use tongs to flip the bread.

Remove the fry bread from the oil with tongs and place it on a wire rack or paper towel-lined plate to drain excess oil.

Serve immediately while warm.