Pour the two flours into a bowl, with salt and yeast. Mix with the spoon and pour the milk into the yarn. Mix first with the spoon and then pour the dough onto the rink and continue to fold by hand until a firm and smooth compound is obtained. Wrap the dough in the film and let it rest in the fridge for one hour. Then divide the dough into two parts. Squeeze the dough with your hands and lay it very gently with the shrimp on the flat surface covered with rice flour. It's gotta get thin. Heat a non-stick pan well and cook the tiles from both sides for about two minutes.
Tip: to keep them soft after cooking, put them in a dish one
on the other and if you can sometimes store it at room temperature covered with
the film, for two days.