Toast is a traditional Tibetan pasta and one of the specialties of Tibet.

It is a cake-shaped food made from fermented flour and yeast. It has a sweet and chewy taste and is very suitable for eating with beef, mutton and other ingredients.

Toast plays an important role in the daily diet of the Tibetan people and is also an important festival food.

Toast Making Steps Preparing Ingredients The ingredients for making toast are very simple. You only need flour, yeast, water and a small amount of salt.

It is best to choose high-gluten flour as the flour, so that the toast made in this way will taste better.

To make the dough, mix flour, yeast, salt and appropriate amount of water and knead into a smooth dough.

Pay attention when kneading the dough, and knead it until the dough is elastic and not easy to tear.

The kneaded dough needs to rise for a while, usually 1-2 hours.

To make toast, divide the risen dough into several portions and roll into small balls.

Roll the balls into thin slices and make a few cuts on the surface so the toast doesn't explode due to evaporating gases.

Place the toast in the pot and grill over medium heat until golden brown on both sides.

How to eat toast There are many ingredients to eat with toast, the most common ones are beef and mutton.

Cut beef or mutton into small pieces, stir-fry with onion, ginger, garlic and other seasonings, then put it on toast, add some vegetables, peppers and other side dishes, it is a very delicious traditional Tibetan food.

The toast at the end is a traditional delicacy of the Tibetan people. It is simple to make and has a sweet taste. It is very suitable for eating with beef, mutton and other ingredients.

If you want to try Tibetan food, try making toast and enjoy the Tibetan style.