In a medium bowl add flour, salt, turmeric, baking powder.
In another bowl add lukewarm water, yeast, and sugar and let sit for 10 minutes to activate yeast.
Pour wet mixture into dry mixture and gradually and mix to form a very soft, slightly sticky dough. Do not over knead.
Rub the dough with oil, cover with plastic wrape and set aside to rest and rise for 3 hours hours at room temp or overnight in fridge.
Divide the dough into 16 balls. Cover and allow it to rise another hour until doubled.
Rub oil on a flat surface plate. Place the dough on the oiled plate and flatten to 4 inch rounds (oil hands as well).
Make your desired thickness and width -- keeping in mind it puffs as it cooks.
Meanwhile, heat 2 cups of oil in a small pot over medium-high heat. When the oil is very hot, gently place dough in hot oil and fry on each side until cooked and golden brown -- this takes seconds if the oil is hot enough. You are essentially dropping it in, flipping it almost immediately and taking it out of the oil after about 10 seconds.
Place the fried dough in a bowl lined with paper towel or in a clean kitchen towel, stacking them on top of each other as they are done frying. This will allow them to flatten, steam and give them that soft chewy texture.