How to make restaurant style poppadoms
I'm not an authority on poppadoms (I hadn't heard of them before today...) but after some searching online (and identifying three different brands of &quot;cook at home&quot; poppadoms), checking some ingredient lists, and checking other recipes, I think I'm prepared to say that the difference between the recipe you've used and the &quot;ready to cook&quot; prepackaged versions is indeed the raising agents, as you thought.
The next immediate question, then, is how much to add? One recipe that I saw used a 1/4 teaspoon of baking soda with an entire pound of flour. That seems on the lower end, to me, but like I already said, I'm not a poppadom expert by any means. Frankly, I'd recommend using at least 1/4 teaspoons of baking soda for every 1/2 cup of flour.
The exact amount will depend on your recipe. I hope this is helpful. :)