Put 2 cups of flour, 1 tsp. of ground pepper, 1 tsp. of ground cumin, and 1/2 tsp. of salt in a large bowl. Though Urad flour is the most traditional flour used for making poppadoms, it can be a little difficult to find if you don’t have any luck at your local Indian or Asian markets. If you can’t find it, you can use garbanzo bean or chickpea flour instead. [1] X Research source
You can also brush a bit of extra oil or ghee on each piece of dough to make it even easier to cook.
You may need to fit several baking sheets in the oven at a time, or to bake your poppadoms in several shifts if you only have one sheet.
If you are not ready to serve your poppadoms, you may store them in an airtight container once they have cooled.
If you don’t want to fry your baked poppadoms and enjoy the crisp and dry baked version, then you can stop before frying them. However, frying your poppadoms after baking them will give you that delightful, authentic taste you may be craving.
Alternately, you can dry them in the oven at the lowest possible setting, for around 4-6 hours. [4] X Research source
