Farinata (Italian Chickpea Flatbread)

Photo by Linda F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup chickpea flour

  • 1 1/4

    cups water

  • 1

    teaspoon salt

  • 2

    tablespoons olive oil (plus 1 tablespoon more for greasing pan)

  • 1

    tablespoon finely chopped fresh rosemary (or use a smaller amount of dried rosemary, ground in a mortar and pestle or pounded with something heavy)

  • coarse ground black pepper

Directions

Mix together chickpea flour and salt, mix in water and olive oiil and let the batter rest several hours or longer. (Some recipes recommend sifting the flour and salt together, it is recommened to just whisk the water into the flour and salt. When ready to bake, preheat oven to 450 degrees, then preheat the pan for about 10 minutes. Finely chop 1 tablespoon fresh rosemary, and whisk into batter. Remove pan from oven, pour in about 1 tablespoon olive oil and spread around, then pour in batter. Grind a generous amount of black pepper over batter. Bake the farinata until it's starting to crisp and brown around the edges, about 20-25 minutes. This is meant to be served warm, but it is also delicious cold, when it becomes slightly crisp like a cracker.

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