Why do papadums puff and blister when roasted? Doing a demo for elementary kids and I know they will ask.
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.
A brief history of banchan—and 4 inventive recipes to try
Sides That Complete Korean Meals
Burnt Toast: Road Trip Edition
Party Starts Here!
Cheesy, Mustardy Tomato Galette
Clear Eyes, Blue Jars, Can't Lose
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.