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.

Place the dough on a lightly floured work surface and lightly knead it. Divide it into six to eight 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.

Spread some pizza sauce over the surface of each circle. Add some pepperoni, about five to six 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.

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.

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.