Farinata | Italian Chickpea Flour Flatbread

Weigh out 300 milliliters of chickpea flour.

Whisk in half of the water to form a smooth paste.

Gradually whisk in the rest of the water.

If the batter is lumpy, strain it and set aside for 30 minutes.

Skim off any foam that rises to the top of the batter.

Whisk in 2 tablespoons of extra virgin olive oil.

Measure out 300 milliliters (1 and 1/4 cups) of batter.

Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat.

Pour in the batter when the oil shimmers and slightly sizzles.

Cook for 2-3 minutes until edges are set and top is mostly solid.

Add toppings (pesto and mozzarella) if desired.

Transfer the skillet to the oven under the broiler for 4-5 minutes until golden brown and crispy.

Loosen the farinata from the pan and slide it onto a cutting board.

Equipment Needed

Spice Level:

Dietary