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1
Sift the flour into a large bowl and stir in the sugar, half of the cinnamon, and salt.
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2
Mix together and then add the oil.
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3
Once combined, slowly add the water, a little at a time, and mix with your hands until a soft dough forms, (you may not need all of the water).
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4
Turn the dough out onto a floured surface and knead until the dough is smooth and bounces back when poked with a finger, about 5 minutes.
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5
Divide the dough into 8 pieces and roll out into 1/4-inch thick disks.
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6
Let rest while you make the orange honey syrup.
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7
Melt the butter in a skillet over medium-high heat.
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8
Add the oranges with the syrup and toss to coat with the butter.
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9
When the butter starts to brown just a bit, remove the pan from the heat and add the orange liqueur and the remaining cinnamon.
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10
Pour the honey over the oranges and heat just until the honey starts to foam, about 3 minutes.
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11
Heat 2 inches of oil in a large cast iron skillet to 350 degrees F. Add the dough disks to the hot oil, in batches, until they are golden and have puffed up, about 2 minutes per side.
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12
Transfer to a paper towel to drain.
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13
Cut the fry bread in quarters and arrange on a platter.
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14
Pour the orange mixture over the top and garnish with a generous amount of powdered sugar.
