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Round, crispy Indian flat bread made either with lentil flour (mostly in the south of India), chickpea flour, rice flour, tapioca or potato flour. Often seasoned with crushed peppercorns or other spices.

The flour is mixed with water and kneaded. Sometimes baking soda is added. The dough is then made into flat discs and dried, either in the sun, or artificially in factories.

Cooking Tips
To cook, put an inch (2.5 cm) or so of oil in a frying pan, heat the oil to about 265 F (185 C). Get a pair of kitchen tongs, place a pappadam in the oil. Leave in the oil for about 5 seconds, then remove with the tongs and place on paper towel to drain.

See Also:

Chickpea Flour, Lentils, Rice Flour

Other entries for: Pappadams

Pappadams

Other entries for:

Flat Breads
Bammy Bread, Barbari Bread, Bolo de Milho, Casabe Bread, Chapati, Fougasse, Hardangerlefse, Injera, Lagana Bread, Laganum, Lavash Bread, Lefse, Matzo, Numedal Lefse, Oppdal Lefse, Orindes, Pane Carasau, Piadina, Pita, Pupusas, Sangak Bread, Shao Bing, Stottie Bread, Taaftun Bread, Tigelle, Tortillas (Mexican), Tractum

Other entries for:

Bread
Bagels, Biscuits, Bread Crumbs, Bread Improvers, French Breads, Kalakukko Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Unleavened Bread