TIBETAN LAPHING - AN OVERVIEW

Now, consider out the gluten in the starch protect the starch water, and let it relaxation for at least 2-3 hrs or right until starch and h2o independent. Right away is the best.This reminds of the steamed rice crepe (ilai vadam) that we dry and deep fry. We devour the fresh steamed kinds whenever we peel it off. This laphing is designed with starc