In a large mixing bowl, whisk together the flour, baking powder, and salt.

Make a well in the center of the flour and add the sourdough starter, ¾ cup warm water, and melted butter/oil. Mix the ingredients until a shaggy dough forms. Add extra water 1 tablespoon at a time if needed.

Knead the dough for 5 minutes by hand or 3 minutes in a stand mixer until the dough becomes smooth. The dough should be soft but not sticky. If it’s too sticky, add a little flour a tablespoon at a time.

Lightly coat the dough with oil, cover it with a kitchen towel or plastic wrap, and let it rest about 30 minutes to and hour or overnight in the fridge for a more enhanced sourdough flavor.

After resting, divide the dough into 6-8 dough balls. Using a rolling pin or your hands, roll each piece into 1/4 - 1/2 inch thick rounds.

Heat 1-1½ inches of oil in a cast iron skillet to medium-high heat (325-350°F). Fry one piece of sourdough fry bread dough at a time, letting it puff up. I usually use a fork to poke any large air pockets and fry each bread for 1-2 minutes per side until they turn golden brown. Flip and cook the second side for another 30-60 seconds.

Place each bread on a paper towel-lined pan or rack to drain excess oil. Serve warm with toppings of your choice!