Fry bread disaster
Yesterday I tried to make fry bread, but it just wouldn't come out right. the dough seemed to be all right regarding smoothness and consistence. But when I put it in the pan to fry it it came out pretty hard and firm and not fluffy and crunchy. It tasted alright but was kind of hard to chew. I used regular vegetable oil where it said lard in the recipe. is there a difference between these two? would be pleased if somebody could help me to prevent another disaster.