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Ensure the sourdough starter is bubbly and active before you start. If needed, feed with water and flour and let it rise at room temperature until doubled in volume.
Mix plain flour with salt and sugar in a bowl, then add in the sourdough starter.
Work the dough inside the bowl until it's smooth and elastic.
Grease your hands, pinch off a small handful of dough and shape it into a ball.
Place it on a sheet of baking dusted with cornmeal or flour. Let the dough balls proved covered for 1-2 hours.
Heat enough frying oil in a deep-sided skillet to 190°C (375°F). Lightly grease your hands and flatten one of the proved dough balls into a 10 cm (4 inches) disc.
Carefully lower the fry bread disc into the hot oil and fry it for 1.5 to 2 minutes.
Flip it and cook it for 2 more minutes until puffed and golden.
Let excess oil drain on a kitchen paper and finish cooking the other bread discs. Serve the sourdough frybread warm with sweet or savoury toppings.