EXAMINE THIS REPORT ON TIBETAN LAPHING

2. After the dough is ready, include plenty of h2o in a very container to cover the dough to separate starch and gluten from it.Warmth the combination on stove, stirring usually until the mixture is so thick it is possible to scarcely stir it. If the mixture is boiling just before it thickens, convert down the warmth until it stops boiling. When fi