In a large bowl, mix together the flour, baking powder, and salt. Pour in the water and mix it together using a fork until a shaggy dough forms.
Turn the dough out onto a lightly floured work surface and knead the dough for 5 minutes until it comes together. You may need to add more flour (up to ¼ cup) while kneading if the dough is on the wet side - this is normal.
Cover the dough with plastic wrap and let rest for 10 minutes.
While the dough is resting, heat up the oil. Place the oil into a heavy bottom skillet with deep sides 1-2 inches deep with oil. Heat the oil over medium heat until it reaches 350-375°F.
When the dough is done resting, cut it into 6 even sections. Roll out the sections into 6-inch rough circles on a lightly flour surface. I like to form the dough right before adding it to the oil to prevent it from sticking to the work surface.
Fry the dough one at a time in the oil. The dough will immediately puff up. Fry until lightly golden brown and flip it over, brown on the other side as well. About 2-3 minutes per side.
Take out the dough, letting any excess oil drip off, and place it on a paper-towel-lined sheet tray while you fry the remaining pieces.
Once all the dough is cooked, top them with warmed refried beans, taco meat, and your favorite taco toppings!
These can be frozen for later use, see the tips above.
You can top with any of your favorite taco toppings.
Easily double this recipe to make more.
For a dessert version: dip the fried bread into cinnamon sugar immediately after removing from the oil.