How to Make It
Stir together flour, baking powder, and salt in a medium bowl. Gradually stir in water and ¼ cup of the milk until dough comes together. (Add remaining milk, 1 tablespoon at a time, if dough is too dry). Cover bowl with plastic wrap, and let stand at room temperature 45 minutes.
Pour oil to a depth of 1 inch in a large cast-iron skillet and fit with a deep-fry thermometer; heat to 350°F over medium-high.
Turn dough out onto a lightly floured surface; knead 3 or 4 times. Divide dough into 4 equal pieces. Gently press each piece into a 6-inch circle and pierce a small hole in the center with a wooden skewer. (This prevents bread from bursting during frying.)
Working with one at a time, carefully lower dough into hot oil and fry, turning once, until golden brown, 3 to 4 minutes. Transfer to a paper towel-lined baking sheet to drain. Repeat with remaining dough.
For the apples: Melt butter in a large skillet over medium heat. Add apples, brown sugar, maple syrup, salt, and nutmeg and cook, stirring often, until apples are tender and just beginning to brown on the edges, 10 to 12 minutes.
Serve each fry bread topped with vanilla ice cream and sautéed apples, and drizzled with more maple syrup.