Step 1

In a large bowl, combine the flour, baking powder, and salt and mix until combined. Make a small well in the middle of the flour mixture and add the warm water. Gently fold the flour mixture into the water, using a light touch, until the dough is completely homogeneous. Do not overmix the dough, as this will make it dense and heavy.

Step 2

Place the dough on a lightly floured work surface and lightly knead it. Divide it into 6-8 pieces, depending on the size you want. Roll each piece into a circle ¼-inch thick and make a small depression using your thumb in the centre of each.

Step 3

Spread some pizza sauce over the surface of each circle. Add some pepperoni, about 5-6 pieces for each, and a small mound of mozzarella. Fold over one edge of the dough overtop of the filling and seal the edges together.

Step 4

In a large cast-iron skillet, heat the oil until it reaches 350°F. Working in batches, carefully transfer the frybread to the oil and fry until each side is puffed up and golden, about 2 minutes per side. Transfer the frybreads to a paper-towel-lined plate to absorb excess oil, then keep warm on a baking sheet in the oven at 250°F. Continue frying the remaining breads.

Step 5

Serve whole or cut in halves with any extra pizza sauce for dipping. Store in an airtight container in the fridge for up to 3 days.