Ingredients
  • 1 lb. dry lentils
  • ½ tsp Kosher salt
  • ¼ tsp cumin
  • ¼ tsp curry powder*
  • ¼ tsp ground pepper
  • water
Instructions
  1. Grind the lentils in grain mill on pastry setting.
  2. Put all dry ingredients in bowl and mix.
  3. Gradually add 9-11 tbs of water, just enough to make dough stick, but a little crumbly.
  4. Make a small ball of dough between the size of a large marble & a golf ball.
  5. Place on floured surface, and press down with your hand, the flatten it out a bit.
  6. Roll out very thin with rolling pin. When you think it is thin enough, roll it out a bit thinner.
  7. Place the wafers on baking sheet and place under broiler.
  8. When parts start to brown flip over, and broil other side. This process goes very quickly, so watch closely.
Notes
Make a small batch to start, so you can gauge if your wafers are rolled thin enough. *Most recipes for pappadum do not have curry in them, just cumin. If you prefer to skip the curry, double up on the cumin, or get adventurous and toss in a different spice.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/indian-lentil-wafers-pappadum-a-gluten-free-cracker/