While I haven't tried *this* recipe, as someone who's made frybread many times, I just have to mention that I actually prefer to have leftover dough for the next day. My bread turns out super puffy with a crisp outside. It seems counterintuitive, but it's never failed me. You can leave it on the counter top overnight as long as it isn't sweltering, otherwise the fridge is fine. Just let it come to room temperature before frying, and use a little flour to handle since it will "sweat" due to being cold.

• Reply