Indian Style Flatbread Pappadam Recipes

INDIAN STYLE FLATBREAD (PAPPADAM)

Steps:

• Mix the spices with the lentil flour and toast lightly in a dry pan. Stir the water with the salt, heat and let cool slightly, then pour in a thin stream into the flour mixture while stirring. This should form a very stiff dough. Pour the mixture into a food processor and finely shred. Then place the dough in portions in a mortar and pound until a gummy consistency develops. Roll out the dough portions to make small patties. Allow the patties to air dry, then store in an airtight container.
• Deep fry in hot oil, drain on paper towels and serve immediately.

HOMEMADE POPPADOMS

Steps:

• Place the flour in a mixing bowl and stir in the salt andbicarbonate of soda. Slowly add the water, you may not need it all, to form into a soft dough. The dough should be slightly wet and a little difficult to work with.
• Place this dough on a clean surface and pound it with a pestle or something similar for about 10 minutes, flipping the dough from time to time. This s the authentic way of making the dough, which gets better results than simply kneading as the flour is pounded harder together.
• After about ten minutes of pounding, you are ready to knead the dough. Squish and squeeze it in your hands for a couple of minutes. If the dough is still quite wet, add a little flour until you have a very soft and drydough ball. You shouldn't need to add much. If you have a tortilla press, your job of flattening the papads will be much easier. Otherwise, you will need to roll your dough balls out until paper thin on a lightly greased surface. You will need a knife to help remove the papad fro the surface. For a neater appearance, you could also use a round cookie cutter to but I rarely do.
• Dry the flattened papads in the sun, flipping from time to time on wax paper. In the winter, I place them next to a wood fire or electric heater to dry. I have also dried them in a dehydrator.
• When dried out, the papads will still be a bit flexible and not so dry that they snap in two when bent.
• To cook, heat about 10cm/4inches of vegetable oil in a wok or large pan. The oil is hot enough when you can throw a small piece of papad in and it sizzles and floats to the top immediately.
• Cook one or two at a time. They should cook through in a matter of seconds so watch them carefully so that you don't burn them. Transfer the cooked poppadoms to papertowels using tongs and continue cooking the remaining poppadoms.
• These cooked poppadoms will keep in an air-tight container for at least three days.

PAPADUM (LENTIL CRACKERS)

Steps:

• In a large bowl mix the flour, black pepper, cumin and salt.
• Add the water and knead the dough by hand until it is smooth.
• Depending on the flour you may need to add more or less water to reach the desired consistency. It should be wet enough to hold together but not too sticky.
• Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about 1/8 inch thick or use your pasta roller. Then place them on a slightly oiled surface oiled or silpat lined cookie sheets.
• Place the papadums in the oven preheated to about 200 F for 60-90 minutes.
• Store in an airtight container until ready to serve.
• Fry in a non-stick skillet in a small amount of oil (I prefer to dry fry them) until they are crispy but do not let them brown.
• Serve warm. They can also be made ahead and then be crisped up in a warm oven before serving.