Mrs. Larkin is a trusted source on Baking.

added almost 3 years ago

I think the puffing has something to do with the water in the dough turning to steam, and it therefore creates a balloon effect.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Lena S. added almost 3 years ago

It may also be the baking soda used in the papadum dough - often this is one of the ingredients.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

I have looked at 10 papadum recipes; none used baking soda, and they are dried in the oven until crisp, very little to no moisture. Is there something about the flour that makes them blister?

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content