Two. When the dough is prepared, increase ample h2o within a container to deal with the dough to separate starch and gluten from it. This reminds from the steamed rice crepe (ilai vadam) that we dry and deep fry. We devour the refreshing steamed ones once we peel it off. https://viralrang.com/easiest-way-to-make-laping-laphing-in-just-4-steps-tibetan-laphing-recipe/