Farinata is an Italian flatbread baked with chickpea flour. A tasty, nutritious snack that children also enjoy eating.

You can season it with your favorite herbs (oregano, basil, rosemary…). If someone has trouble digesting legumes, I suggest adding ground caraway or cumin. 

The batter is very thin, but that’s how it should be.  For this reason, we don’t bake farinata in a pan with a removable bottom, because the mixture will leak out.  

To bake the batter with the proportions below, I use a rectangular pan measuring 16cm x 26cm.

Farinata

100g chickpea flour

200ml water

1/4 teaspoon salt

3 tablespoons olive oil

Optional additions

1/2 teaspoon dried onion

1/4 teaspoon dried garlic

dried smoked paprika

oregano, rosemary…

Mix the flour with water and set aside for several hours (at least 2 hours). Stir the batter from time to time using a whisk.

Then add the olive oil, salt, dried onion and garlic. Mix everything thoroughly, there should be no lumps.

Grease the pan thoroughly with a generous amount of oil or line it with parchment paper.

Preheat the oven to 250 °C.

Pour the mixture into the pan, sprinkle the top with smoked paprika or herbs  and a small amount of salt. 

Bake for about 20 minutes or longer, the flatbread should brown on top. 

After removing from the oven, cool for a moment on a wire rack, then cut into small pieces.

We can eat it warm or cold.

Enjoy!