THE BASIC PRINCIPLES OF LAPHING

2. After the dough is ready, incorporate plenty of h2o inside of a container to cover the dough to separate starch and gluten from it.In Tibet, people today grate the laping with an exceptionally massive grater, but our grater was way too modest and didn’t actually function, so we did what lots of Tibetans do, and just Slash the laping with a lar