In a large mixing bowl, combine flour, baking powder, and salt. Gradually add water and mix until a soft dough forms. Knead on a floured surface for 5 minutes, then let it rest for 30 minutes.

Prepare the Wine Poached Garlic

In a small saucepan, combine white wine and garlic cloves. Bring to a simmer over medium heat and cook until garlic is tender, about 10 minutes. Remove from heat and let it cool.

Make the Chutney

In a blender, combine ginger and tomato. Blend until smooth. Transfer to a bowl and set aside.

Fry the Bread

Heat vegetable oil in a deep skillet over medium heat. Divide the dough into small balls and flatten them into discs. Fry each disc until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

Assemble the Dish

Serve the hot fry bread topped with a generous spoonful of ginger tomato chutney, slices of Cambozola cheese, and drizzle with herb oil. Add the wine-poached garlic on the side.