Papadam (Black Gram Flatbread)
South Asian cuisines Papadam (also papadum, poppadom, papar, and appalam) is an Indian and Sri Lankan flatbread. Typically, it is prepared using black gram bean flour, rice flour, or lentil flour with salt and peanut oil added. The ingredients are made into a dough and formed into a thin, round shape similar to a tortilla. As the dough is prepared, the papad
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 6 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Mix together the flour, pepper, cumin, and salt.
- 02
Add water and knead the dough until it is smooth. You may have to add some water, depending on the flour.
- 03
Split the dough into 10–15 balls.
- 04
Roll out one ball at a time to a very thin round layer on a slightly oiled surface.
- 05
Dry the papadams in the oven for an hour (at about 100°C or 200°F).
- 06
Keep them in an airtight container.
- 07
Fry the papadams in oil until they are crispy but not too brown.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 2.5, credited to Windell H. Oskay; view original image record .
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