Gluten Free Poppadoms

By: Elna Botes van Schalkwyk

GF Poppadoms
2 cups chickpea flour
½ teaspoon (2,5ml) cayenne pepper (or coarse black pepper if you can tolerate it)
1 teaspoon (5ml) ground cumin
½ teaspoon (2.5ml) Himalayan salt
1 garlic clove, peeled and crushed
¼ cup (60ml) water
½ teaspoon (5ml) cayenne pepper (for dusting)

  • Mix the chickpea flour, pepper, ground cumin and Himalayn salt in a large bowl
  • Add the garlic and mix well
  • Add most of the water and mix into a dough
  • The dough should be firm and dry
  • If the dough is too dry then keep adding a little more water until it gets to the correct consistency
  • Knead the dough for 5 minutes until the dough is smooth
  • Roll the dough into a log 5cm (2 inches) thick and 15cm (6 inches) long
  • Cut the dough into 12 equal sized slices
  • Brush a small amount of oil onto the end of a slice (this is the top) and roll out into a very thin circle of about 15-18 cm (6-7 inches) - the poppadom should be very thin - just ease the poppadom off the rolling pin if it sticks
  • Put a light sprinkling of cayenne pepper on the poppadom
  • Repeat the above process with each of the dough slices
  • Carefully put the poppadoms onto large baking sheets
  • Preheat the oven to 150ºC (300ºF)
  • Bake the poppadoms for 15 to 25 minutes until crisp and dry (keep checking them every couple of minutes after 15 minutes)
  • Remove the baked poppadoms from the oven and leave to cool
  • If not needed now, store the poppadoms in an airtight container until they are needed
  • Heat 3ml of coconut oil in a large frying pan, or skillet, until the oil is hot but not smoking
  • Put a poppadom into the oil and turn it over when it begins to curl at the edges
  • Remove the poppadom before it turns brown and put it onto kitchen paper to drain
  • Cook all the poppadoms like this
  • Serve immediately
  • Enjoy! ♥