Here’s an easy and simple recipe on how to make farinata, an Italian chickpea flour flatbread. Use besan, garbanzo, ceci, or chickpea flour to make it. Serve it plain with some dips or toppings or au naturel sprinkled with fleur de sel. It’s a great accompaniment to soups or salads.
Saffron Fennel Potato Soup Recipe
Farinata
Italian Chickpea Flour Flatbread
Makes two 12-inch (30 cm) farinata
Batter
1 ½ cups (190 grams) chickpea flour
½ teaspoon salt
2 cups (500 ml) room temperature water
2 tablespoons extra virgin olive oil for the batter; a couple of tablespoons for the pan
Some Topping Ideas
Pesto and Mozzarella; Sliced cooked pototaoes and gorgonzola; diced onions, tomatoes, chiles and cilantro; add teaspoon or two of finely chopped herbs (rosemary, thyme, or sage) to the batter; fleur de sel
Add the chickpea flour and salt into a medium sized bowl. Pour in half of the water and whisk it to form a paste. Gradually pour in the rest of the water and stir until it is completely smooth. The consistency should be like light cream.
Cover it and let it rest at room temperature for at least 30 minutes for the chickpea flour to fully hydrate (Or refrigerate for up to two days. Remove it from the fridge 30 minutes before using to bring it back to room temperature).
Prepare any topping ingredients you plan on using.
Heat the broiler to high and set a rack in the center or upper third of the oven.
If any bubbly foam appears on the surface skim it off. Pour in the 2 tablespoons of extra-virgin olive oil and give the batter a good stir as the chickpea flour tends to settle on the bottom as it sits.
Transfer half of the batter (1 cup plus ¼ cup; 300 ml) to a larger measuring cup with a spout or a small bowl.
Batter amounts for skillet size:
Use 300 ml (1 and ¼ cup) batter for a 12-inch (30 cm) skillet
Use 250 ml (1 cup) batter for a 10-inch (25 cm) skillet
Use 170 ml (2/3 cup) batter for an 8 or 9-inch (20 cm) skillet
Add 1 tablespoon of the olive oil to a 12-inch (30 cm) skillet, swirl it to coat the bottom of the pan. Heat the pan over medium-high heat for a minute or until the oil shimmers and is nice and hot. Pour the measured batter from the measuring cup into the pan, it should slightly sizzle when the batter hits the pan, and let it cook for 2 ½ to 3 minutes. The bottom and edges will start to become golden and crisp. Quickly distribute the toppings over top, or leave plain, and transfer to the oven.
Leave it in the oven for 4 to 5 minutes or until the top is lightly golden brown and the edges are crispy. Use a spatula to loosen the farinata from the bottom of the pan and slide onto a cutting board. Cut into eight wedges and serve hot.
Drizzle another tablespoon of olive oil into the pan, reheat, and cook the remaining batter.
You can make the farinata in advance and reheat in the oven. However, they will not be as crispy compared to them coming straight from the oven.
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