Big points on fry bread are oil temp (375F, measured with a good thermometer), not overworking the dough (forms gluten and makes it tough), and let the dough rest. Let it rest a lot. Give it at least an hour after you mix it before you make the rounds. Cover the rounds with a cloth and let them rest for at least an hour before you fry them in HOT oil.
Actually, earlier this year, you posted about a meal you made, I asked you about the fry bread and told you my problem, you asked me what recipe I used but I was in the middle of nowhere at the time, in a few months returned home, emailed you the recipes I used, didn’t hear from you, and we arrived here. (How’s that for a runon sentence?)
I appreciate your input. I’ve violated all the rules apparently.
A Blessed Christmas or whatever you celebrate, and a Joyous, Healthy and Prosperous New Year to you and yours!