Papadum is a very thin, crispy flatbread that tastes great with sweet chutney. After they’re dried they can be stored in an airtight container for later use. Simply fry them up when you want them!
Serves: 30Hands-on: 45 minutesTotal: 1 hour 45 minutesDifficulty: Medium
- 8 cups lentil flour (black gram flour)
- 1 1⁄2 tsp. cracked black pepper
- 1⁄2 tsp. cumin seeds
- 1⁄2 tsp. sea salt
- 1⁄4 cup water
- Preheat oven to 200°F.
- In a large bowl, combine lentil flour, black pepper, cumin, and salt. Using your hand, mix in water and knead until you have a smooth dough, about 8 to 10 minutes. Use additional water, if needed.
- Divide dough into 15 even pieces, shaping each piece into a ball. Place dough balls in an airtight container to keep them from drying out. Working with one ball at a time, roll out to very thin circle, about 1⁄8 inch thick on a lightly oiled surface. Place papadums on a baking sheet and dry in the oven for 1 hour. Place dried papadums in an airtight container.
- To prepare papadums, toast over open flame on the stove top, turning them constantly with tongs, until they are crisp and very lightly browned in spots. This will take approximately 30 seconds total.