Mix the dry ingredients. In a large bowl, whisk flour, baking powder, salt, and sugar (if using) until evenly combined.

Add fat and liquid. Stir in the oil or melted butter. Add 3/4 cup warm water or milk and mix with a fork until shaggy.

If the dough seems dry, add liquid 1 tablespoon at a time until it just comes together.

Knead briefly. Turn the dough onto a lightly floured surface and knead 1–2 minutes until smooth and soft. It should feel supple, not sticky. Avoid over-kneading.

Rest the dough. Place dough back in the bowl, cover with a towel, and let it rest 15–20 minutes. This relaxes the gluten and helps the bread puff.

Preheat the air fryer. Set to 375°F (190°C) for 3–5 minutes.

Lightly oil or spray the basket to prevent sticking.

Divide and shape. Cut dough into 6–8 equal pieces. Roll each piece into a ball, then flatten with your hands or a rolling pin to about 1/4 inch thick. Gently stretch the edges so the center is slightly thinner.

Poke a small hole in the center with your finger to help steam escape and prevent bubbling.

Brush with oil. Lightly brush both sides of each round with oil. This helps browning and that classic fry bread texture.

Air fry in batches. Arrange 2–3 rounds in a single layer in the basket. Cook 3–4 minutes, flip, then air fry 2–3 minutes more until golden with light brown spots.

Thicker rounds may need an extra minute.

Adjust as needed. If the bread is pale or tough, increase time slightly or brush with a touch more oil. If it’s browning too fast, reduce temp to 360°F (182°C).

Serve warm. Keep finished pieces loosely covered with a clean towel while you cook the rest. Top and enjoy right away.