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1
In your food processor bowl combine the garbanzo bean flour, black pepper, cumin and salt.
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2
Pulse to combine well.
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3
Add the minced garlic, pulse again to mix well.
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4
With your food processor running slowly add the 1/4 cup water.
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5
You want your dough pulled together well but not wet.
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6
Add the additional 1 tablespoon water if your dough is not pulling together into a ball.
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7
Your dough should be stiff and feel somewhat dry, unlike bread dough.
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8
Using your hands form dough into a 6 inch log.
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9
Cut log into 12 1/2 inch slices.
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10
Using a little of your oil lightly brush both sides of each slice.
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11
Roll into super thin rounds about 6 inches in diameter.
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12
At this point you can bake them in a 300 degree oven for about 15 to 20 minutes until dry but not brown, or fry them in the traditional way.
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13
Allow your poppadoms to dry at room temp for around 2 to 3 hours-you want them dry but still with a little bend.
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14
Heat Oil in a heavy skillet over medium high heat.
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15
Fry each round for 15 on each side-remove and drain on paper towells or a rack.
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16
Repeat until done.
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17
Eat immediately with hummus or baba ganouy.
