Whisk together the flour, baking powder, and salt in a large mixing bowl. Gradually pour in the warm milk and add the 2 tablespoons of vegetable oil, stirring until a soft dough forms. The dough should be soft and workable but not overly sticky.

Cover the bowl with a clean kitchen towel and let the dough rest for about 10 minutes. This short rest allows the flour to hydrate and makes the dough easier to shape.

Divide the dough into 12 equal portions and gently roll each portion into a ball. Flatten each ball with your hands or a lightly floured rolling pin into a round about ½ inch thick. Make a small hole in the center of each round to help the bread cook evenly and prevent it from puffing excessively.

Pour the frying oil into a deep, heavy-bottomed skillet or Dutch oven and heat it to 375°F. Use a thermometer to maintain a consistent temperature for even browning.

Carefully lower 2–3 dough rounds into the hot oil at a time. Fry for about 2–3 minutes on the first side, until bubbles appear and the underside is golden brown. Turn and fry the other side for another 2–3 minutes.

Remove each piece with a slotted spoon or tongs and place it on a paper towel-lined plate or baking sheet. Let excess oil drain while you continue frying the remaining dough.

Serve the fry bread while warm with your favorite toppings. For a sweet version, drizzle with honey and add butter. For a savory meal, top with beans, cheese, lettuce, tomatoes, and sour cream for a taco-style preparation.