- 2 cups chickpea flour - (8 3/4 oz) see * Note
- 1 1/4 teaspoons salt
- 3/4 teaspoon freshly-ground black pepper
- 1 3/4 cups water room temperature
- 1/4 cup olive oil plus
- 2 tablespoons olive oil
* Note: Available at Middle Eastern markets and some natural foods stores.
Whisk chickpea flour, salt and pepper in large bowl to blend. Whisk 1 3/4 cups water and 1/4 cup olive oil in medium bowl. Add water mixture to dry ingredients; whisk until batter is smooth. Cover; let stand at room temperature 1 hour.
Preheat broiler. Thoroughly coat 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil. Pour half of batter into skillet, tilting skillet to spread evenly. Broil until golden brown, about 4 minutes. Reduce oven temperature to 450 degrees.
Transfer skillet to oven and bake farinata until knife inserted into center comes out clean, about 3 minutes. Cool. Run spatula around sides of skillet to loosen farinata, then slide out onto cutting board. Repeat with second half of batter.
Cut each farinata into 6 wedges.
This recipe yields 6 servings.