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1
Stir together the flour, pepper, ground cumin seed, and salt in a large bowl or in the food processor; mix thoroughly until the spices are evenly distributed.
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2
Add the garlic and mix well.
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3
Add enough of the water to form a dough that will hold together in a cohesive ball; if necessary, add up to 1 additional tablespoon water.
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4
The dough should be fairly stiff and dry; if it is too wet, it will not roll well.
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5
Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor; the dough should be smooth.
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6
With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long.
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7
With a sharp knife, cut the cylinder into 1/2-inch thick slices.
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8
The next step uses oil, so do not use your pastry cloth and rolling pin sleeve.
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9
Place each slice on a lightly oiled surface.
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10
Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter.
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11
Papadams must be rolled extremely thin, maximum 1/16 inch.
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12
If the dough sticks to your rolling pin, gently pull it off.
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13
Dust the tops of each papadam with cayenne pepper.
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14
Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets.
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15
The traditional method for preparing and frying papadams is described below; you can also bake them in a 300F oven for about 15 to 25 minutes, or until crisp and dry.
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16
The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough.
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17
Cool them on a rack.
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18
To prepare the papadams in an authentic manner, don't bake them; first allow them to dry by leaving them in the sun for a few hours or by placing them in a very low oven (less than 200F) for 1 to 2 hours, turning occasionally.
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19
Dry the papadams until they are just slightly flexible and show no moisture; they should not brown or bake, however.
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20
At this point, the papadams may be stacked flat and stored in an airtight container until needed; they will keep for months if stored properly.
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21
When ready to serve, heat about 1/8 inch of oil in a large skillet; the oil should be hot, but not smoking; a drop of water flicked into the skillet should sizzle immediately.
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22
One at a time, drop the papadams into the hot oil.
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23
Turn the papadam when it begins to curl at the edges; it will quickly fry and become crisp.
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24
Remove it before it turns brown.
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25
Cool and drain the papadams on paper towels and eat them immediately.
