2 cups chickpea flour
1 teaspoon cracked/coarsely ground black pepper
1 teaspoons ground cumin
1⁄2 teaspoon salt   
1 clove garlic , pressed
1⁄4 cup water
1 tablespoon water  
Seasonings ( to taste: cayenne, turmeric, etc.)
Oil for frying

Stir together the flour, pepper, ground cumin seed, and salt in a large bowl or in the food processor. Add the garlic and mix well. Add enough of the water to form a dough that will hold together in a cohesive ball. The dough should be fairly stiff and dry; if it is too wet, it will not roll well.

Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor; the dough should be smooth. With your hands, shape the dough into a cylinder about 2 inches thick and 6 inches long. With a sharp knife, cut the cylinder into 1/2-inch thick slices.

Place each slice of doough on a lightly oiled surface. Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter. Papadums must be rolled quite thin, no more than 1/16 inch. If the dough sticks to your rolling pin, gently pull it off.

Coat the tops of each Papadum with a light dusting of spices of your choice. Use a metal spatula to loosen the edges from the rolling surface and carefully place the rolled-out slices on a large baking sheet.

Allow them Papadums to dry by  placing them in a very low oven (less than 200F) for 1 to 2 hours, turning occasionally, until they are just slightly flexible. At this point they may be stacked flat and stored in an airtight container until needed. They will keep for months if stored in this manner, and when you are ready to prepare them simply heat about 1/8 inch of oil in a large skillet. Make sure the oil is hot, but not smoking before you ad the Papadums. The proper temperature test involves a drop of water flicked onto the skillet that should sizzle out of existence almost immediately.

Now, one at a time, gently slide the Papadums into the hot oil. Turn the Papadums over once they begin to curl at the edges. Remove them before they change their tone from gold to brown. Cool and drain the Papadums on towels. Serve immediately.