In a large bowl, whisk together the all-purpose flour, baking powder, and salt.

Create a well in the center and pour in the warm water, mixing until a soft dough forms.

Let it rest, covered, for about 10 minutes to relax the gluten.

Divide the rested dough into 6 to 8 equal balls.

Lightly dust a clean surface with flour, and roll each ball into a disk about 1/5-inch thick.

Stack the disks and dust with flour to prevent sticking.

In a large skillet, heat the cooking oil over medium-high heat.

Carefully place each dough disk into the hot oil, frying for approximately 2 minutes per side until golden brown and crispy.

Once cooked, transfer the fry bread to a plate lined with paper towels to drain excess oil.

In a pot, combine ground beef with onions, garlic, bay leaf, and beef stock.

Bring to a boil, then reduce heat and simmer for about 1 hour, or until the meat is tender and can easily be shredded.

In a skillet, toast spices lightly, then add shredded beef and diced tomatoes.

Cook for an additional 10 minutes until the tomatoes begin to break down and the flavors meld together beautifully.