Preheat your oven to 170 degrees and line 3 - 4 baking sheets with parchment paper; set aside.

In the bowl of your stand mixer, combine the chickpea flour, shiitake powder, cumin seeds, garlic powder, pepper, salt, and 4 tablespoons of water. Use the paddle attachment to slowly bring the dough together on low speed. Be patient since it takes time to properly hydrate the dough.

Add more water a tiny bit at a time if needed to form a stiff, dry dough that will hold together in a cohesive ball. Continue to knead the dough for a few minutes longer, until smooth.

Use your hands to shape the dough into a cylinder about 12 inches long. Cut it into ½ inch pieces with a very sharp knife, reshaping the rounds if needed.

Working with one piece at a time, use lightly oiled hands to flatten out the papads. Start by stretching somewhat like pizza dough first before placing on one of the prepared baking sheets. your fingertips to gently press it out as thinly as possible; about 6 - 7 inches in diameter. Repeat with the remaining dough.

Dehydrate in the preheated oven for approximately 2 hours, flipping halfway through, until dry to the touch, reduced in size, but not browned. They should still be slightly flexible.

At this point, the dried papadums can be stacked flat and stored in an airtight container or zip top bag until desired. They'll keep for 4 - 6 months if stored properly.

To cook in the microwave, heat one papadum at a time at full power for 20 - 60 seconds, until very lightly browned.

To cook in an air fryer, lay 2 - 4 papadum out in a single layer, lightly spritz with oil, and air fry at 370 degrees for 1 - 3 minutes, until golden.

To deep fry, bring at least 2-inches of oil to 350 degrees and fry one at a time for about 1 minute, until it floats to the top and the edges begin to curl. Drain thoroughly on paper towels.

Enjoy right away while still perfectly crisp, ideally with a variety of chutney for dipping.