Currently making homemade poppadom dough based off of this recipe: https://foodcrumbles.com/how-papadums-papads-work-and-are-made/
Added the same amount of ingredients as stated, but my dough was still too crumbly to be rolled out even after about 1 hour of resting, resulting in me having to add more water and even some oil. My question is how do I go about making my poppadom dough without it being to dry or crumbly? Anyone have the ideal weights/amount/proportions for the ingredients?
I also tried making a batch using this video: https://youtu.be/1l43kWKvxZQ?si=NN_JP2yRCkd3xt2P
Instead of using urid flour, I'm sticking to chickpea flour. However, my dough is still too crumbly to be rolled out as thin as showed in the video. Please, any and all help is welcome!!
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