Papadam
Ingredients
Qty. 250 grams (250g)
Qty. 0.5 unit (4g)
Qty. 0.5 teaspoon (3g)
Qty. 125 milliliters (125g)
Qty. 5 tablespoons (68g)
Qty. 1 teaspoon (2g)
Qty. 4g
Qty. 200 grams (200g)
Qty. 7g
Price
The Average price for Papadam is:
$3.2
Feedback
Perfect, the brot we have eaten last week in an Indian restaurant and were unfortunately delighted with baking a little long-sleeved, but we will try it and report lg maren
I always find something problematic. here are obviously very large tassen meant, because with the flour quantity of two at least slightly above-average tassen arises a little bit more than a bite. I needed about twice as much tassen flour as stated to produce a reasonably dry and processable dough, and even then it was a real struggle due to the extreme tackiness of the dough, which could only be won with the aid of much oil. of hauchthin could not be talking, more of 1-2 mm. also tasteful was not so revealing now. next time I buy the finished papadams at the inder, from in the many, are delicious and really thin.
Hello, you guys, I made this brot for the first time today and had my initial difficulties. more flour? more oil? actually I found the teig perfect and as described. I remembered a trick of my mom at the little bit of baking. because we are only two, I took half of flour and water (because it tastes better but much more Indian flavor). I oiled the baking paper slightly, then put a freshening film over it and rolled out the dough so thin. I then repeated it again, so that we (easily pinned with the knife and then broken) had eight square papadams that have tasted totally delicious. many love thanks to the recipe! requires some experience and rumprobiererei (multiple it also helps to taste around)! then it works. sweet tina
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