Add the water and knead the dough until it begins to stiffen into a ball.

If you are using the optional roasted garlic, mash the garlic until smooth and add it to the dough. Knead it into the dough until well incorporated.

If you are not using the roasted garlic, you may need to add another 1-3 teaspoons of water to create a firm dough.

Roll the dough into a ball and cut into 16 pieces, then roll the pieces into individual small balls.

Spray a sheet of waxed paper lightly with oil. Place each ball on the waxed paper, fold the waxed paper in half over the balls, and using a rolling pin or the flat of a pan, roll or press each ball into a flat disc about 3-4 inches in diameter.

Remove each disc from the wax paper and set on a dry cutting board.

When ready to cook, place a nonstick pan or griddle over high heat. When drops of water dance on the surface, the pan is ready. Reduce the heat to medium-high and place the Papadums on the griddle.

As the Papadums cook, they will become lighter in color: they are drying out. Small air pockets may form; this is a good indication that they're ready to be turned. Turn them over and continue cooking until they are a uniform light color and are light and crisp.

You may keep them in a warm oven until the rest of your meal is ready to serve.