EXAMINE THIS REPORT ON TIBETAN LAPHING

● Move 1: When the water and starch are divided from each other from the batter, you should drain the water diligently. This reminds of your steamed rice crepe (ilai vadam) that we dry and deep fry. We devour the new steamed types whenever we peel it off. This laphing is designed with starch from all-function flour and we beloved the texture and