In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar. Mix these dry ingredients well.
Add the yogurt into the dry ingredients. Start kneading the dough, adding water gradually as required.
Once the dough comes together, knead it for about 5-7 minutes until it is smooth and elastic.
Cover the dough with a damp cloth and let it rest for an hour. This will allow the dough to rise and the gluten to develop, resulting in soft and fluffy frybread.
After an hour, divide the dough into equal-sized balls (about the size of a golf ball).
Heat oil in a deep frying pan. While the oil is heating up, roll out each ball of dough into a thin, round disc.
To test if the oil is hot enough, drop a small piece of dough into the oil. If it floats to the top almost immediately, the oil is ready.
Carefully slide the rolled dough into the hot oil. Press gently on the dough with a slotted spoon to help it puff up.
Fry the bread until it turns golden brown on both sides.
Remove the bread from the oil using a slotted spoon and drain it on paper towels to remove any excess oil.
Serve your Indian Frybread hot with a side of Chole (spicy chickpea curry) or simply with a drizzle of honey or a sprinkle of powdered sugar.
