Why do papadums puff and blister when roasted? Doing a demo for elementary kids and I know they will ask.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I think the puffing has something to do with the water in the dough turning to steam, and it therefore creates a balloon effect.
It may also be the baking soda used in the papadum dough - often this is one of the ingredients.
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?
Please enter a valid email address.
Well played. You deserve a cookie.
Yes, you can make these at home.
Red-Braised Pork Belly Bao
How You're Living a Minimal Lifestyle
Mediterranean Kitchen Mats in Bold New Patterns
Foolproof Steamed Fish
Off-the-Beaten-Path Picks for Mom