2) 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).
3) Turn the dough out onto a floured surface and knead until it is smooth and bounces back when poked with a finger, about 5 minutes.
4) Divide the dough into 8 pieces and roll out into 0.5cm thick disks. Allow to rest while you make the orange honey syrup.
5) Melt the butter in a skillet over a medium-high heat. Add the oranges with the syrup and toss to coat with the butter. When the butter starts to brown just a bit, remove the pan from the heat and add the orange liqueur and the remaining cinnamon. Pour the honey over the oranges and heat just until the honey starts to foam, about 3 minutes.
6) Heat 5cm of oil in a large cast iron skillet to 176C. Add the dough disks to the hot oil, in batches, until they are golden and have puffed up, about 2 minutes per side. Transfer to a paper towel to drain.
7) Cut the fry bread in quarters and arrange on a platter. Pour the orange mixture over the top and garnish with a generous amount of powdered sugar.