THE GREATEST GUIDE TO TIBETAN LAPHING

Stage one: Incorporate the flour in a big bowl and add salt. Knead the flour to arrange dough by mixing h2o slowly but surely.This reminds from the steamed rice crepe (ilai vadam) that we dry and deep fry. We devour the fresh steamed kinds once we peel it off. This laphing is made with starch from all-reason flour and we liked the texture and flavo