Papadam (Black Gram Flatbread)
Photo: Windell H. Oskay, CC BY 2.5
Papadam is a thin, crisp flatbread from India and Sri Lanka, and this version is made entirely from black gram flour. The dough is seasoned with cracked black pepper and ground cumin, so the seasoning is built into the bread rather than added afterward. Rolling the rounds thin and drying them in a low oven means you can store them airtight and fry a few whenever a meal needs something crunchy.
Instructions
Stir the black gram flour, cracked pepper, ground cumin and salt together in a large bowl until the seasoning is evenly spread through the flour.
Add the water and knead until the dough is smooth. Flours differ in how thirsty they are, so work in a little more water if the dough feels crumbly.
Divide the dough into 10 to 15 balls of roughly equal size.
Lightly oil your work surface. Roll each ball out on its own into a very thin round, as thin as you can manage without tearing it.
Dry the rounds in the oven for one hour at about 100°C (200°F). They should feel dry and stiff when they come out.
Store the dried papadams in an airtight container until you are ready to cook them.
Fry each papadam in hot oil until it turns crisp. Take it out while it is still pale golden, before it browns too much.
Make it personal.
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