Poppadoms - cooking recipe

Ingredients

2 cups garbanzo bean flour
1 teaspoon black pepper, coarse ground
1 teaspoon cumin
1/2 teaspoon salt
1 garlic clove, minced
1/4 cup water
1 tablespoon water
1 tablespoon cayenne pepper
1/2 cup vegetable oil

Preparation

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