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Place the flour, baking powder, and salt in a large mixing bowl and stir to combine.
Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky.
Cover with plastic wrap, and let rest for 10 minutes.
Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.
Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 ½ to 2 ounces, about the size of a large egg.
Dredge each piece in flour, and roll to a rough circle or oval, about ¼" thick. OR hand shape the pieces by flattening between your palms.
In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown.
Flip and fry on the second side for another 2 minutes.
Transfer from the pan to a rack to cool slightly before serving.
Add more oil as needed for frying successive batches.