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SINDHI PAPAD
Ingredients
1½ cups split black gram (urad dal) flour + for dusting
½ tablespoon papad khar
Salt to taste
¼ teaspoon asafoetida (hing)
1 tablespoon crushed black peppercorns
1 teaspoon cumin seeds (jeera)
2 tablespoons oil + for greasing
Method
1. Heat ¾ cup water in a non-stick pan. Add papad khar, salt and asafoetida, mix well and bring to a boil. Remove from heat and cool.
2. Mix together flour, crushed peppercorns and cumin seeds in a parat. Add papad khar water and 1 tablespoon oil and knead to a stiff dough.
3. Add 1 tablespoon oil, pound the dough for 6-8 minutes and stretch with your hands. Divide into equal portions, cover and set aside for 2-3 hours.
4. Line a papad press with plastic sheet and grease with some oil. Place a dough portion on it, cover with another plastic sheet and press into thin disc.
5. Transfer the discs on a plastic sheet and sun dry for 2 days.
6. Roast and serve.
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