In this video, Sanjay Magar is seen deep frying a Tibetan bread for our breakfast one morning. Some of my cooking skills and most of the Nepali language skills are learned from him. I think he is the best Chef in Manang.
The Tibetan bread also serves as a good travel food. Locals often carry this on long journeys (read walks). The bread becomes stiff in the cold, but that's not a problem. You can heat it over a small fire and it will be warm, floppy, and delicious again in minutes.