Farinata
(3)
35 min
This crispy Italian flatbread made of chickpea flour is a specialty from Liguria and a real secret weapon in your kitchen repertoire! People love it. Chickpea flour can also be found in Asian / Indian shops. You'll need a cast iron frying pan or tin.
Julia
10 people made this
Ingredients
Serves: 1
- 450ml water
- 210g chickpea flour
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1 teaspoon freshly chopped (or 1 tablespoon dried) rosemary
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Mix water with chickpea flour, 1 tablespoon olive oil and salt. Cover and let stand for 2 hours at room temperature.
- Preheat oven to 240 C / Gas 9. Heat a cast iron tin or frying pan. Remove the foam off the top of the batter. Stir in rosemary.
- Add 2 tablespoons olive oil to the hot pan and fill with the batter. Carefully return the tin to the oven and bake for 25 minutes until golden-brown and crispy. Serve warm.
