Farinata FlatbreadFeb 17 2011 by
If you haven’t heard of Farinata before let me try to describe it for you. It is of Italian origin and is a savory pancake or flatbread made from chickpea flour (though it doesn’t taste anything like chickpeas), water, oil and salt. You can season it pretty much any way you like. It can be served as an appetizer or made as a meal topped with grilled vegetables or as a pizza with thinly sliced tomatoes, fresh basil and slices of fresh mozzarella cheese. Anyway you choose to have it will be delicious!
- 3 3/4 cups water
- 2 1/3 cups chickpea (garbanzo bean) flour
- 1 tsp sea salt
- 6 tbsp olive oil, divided
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1 medium onion, thinly sliced
- Pour the water into a large bowl. Slowly add in the chickpea flour, mixing it with a wire whisk to avoid lumps. Stir in salt and 2 tbsp olive oil.
- Cover and let stand at room temperature at least 3 hours or up to 12.
- Preheat oven to 400 degrees.
- Grease a large baking sheet (12 x 16) or 2 small (10 inch-with raised edges) pizza pans with 2 tbsp olive oil. Be sure the entire pan is coated.
- Heat the remaining 2 tbsp oil in a medium skillet and add the onions. Cook about 10 minutes or until the onions are just starting to brown.
- Remove any foam that has formed on the top of the chickpea batter (the batter will be thin).
- Pour the chickpea batter into the prepared pan(s) and evenly top with onions, pepper and rosemary.
- Bake for 20 - 30 minutes. The middle should be firm.
- Turn the oven to broil and broil for a couple of minutes until the farinata just turns a golden brown.
- Remove from the oven and let cool 5 minutes or so before cutting.
Makes 12 servings.
Serving size 1 slice.
Nutrients per serving: Calories: 132, Cal. from Fat: 69.5, Total Fat: 8g, Sat. Fat: 7g, Carbs: 11g, Fiber: 2g, Sugars: 2g, Protein: 4g, Sodium: 36.5mg, Chol: 0mg
Another seasoning option I like is to add oregano rather than rosemary and include sliced black olives.
Leftovers can be stored in the fridge for up to 3 days.