GF - CHICKPEA PANCAKE/FLATBREAD

By BlueSchmoo

Ingredients

• Farinata Genovese
• (adapted from Mark Bittman’s The Best Recipes in the World)
• 1 cup Chickpea Flour
• 1 + 3/4 cup Water
• 3/4 teaspoon Sea Salt or 1/2 teaspoon Table Salt
• 1 teaspoon, at least, ground Black Pepper
• 5 tablespoons Olive oil, divided
• 1/2 large Onion, thinly sliced, optional
• 1 tablespoon fresh Rosemary, optional.

Details

Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

1. Sift chickpea flour into a bowl; add salt, then slowly add the water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit for one hour, or up to 12. The batter will thicken and should be about the consistency of heavy cream.

2. Preheat oven to 400 degrees. Put a well-seasoned or cast-iron skillet(I used a 10-inch) or 12-inch pizza pan over medium high heat and add 2-3 tablespoons oil into heated pan, swirl to cover pan evenly. When the oil is hot add onion and let it cook for one minute. Pour in batter and sprinkle top with Rosemary.

3. Drizzle a little olive oil over top and bake for 20-40 minutes until it is no longer custardy in the middle and it is firm with the edges set. Turn on broiler and broil top for a minute or two until it takes on a golden brown, spotty color.

4. Allow to set for a few minutes and then carefully remove from pan to a cutting board using two spatulas. Allow to cool briefly. Cut into wedges and season generously with black pepper. Best served warm