Farinata (Chickpea Flatbread)

• 1 ½ cups chickpea flour
• 1 ½ cups water
• 1 tsp smoked paprika
• ½ tsp fine sea salt
• 2 tbsp olive oil
• Fresh rosemary sprigs for garnish

Steps

1. 1 Whisk together chickpea flour, water, smoked paprika, and salt in a bowl until smooth.
2. 2 Let the batter rest for 10 minutes at room temperature.
3. 3 Preheat oven to 475°F.
4. 4 Brush a 12-inch oven-safe skillet with 1 tablespoon olive oil.
5. 5 Pour the batter into the skillet and spread evenly.
6. 6 Drizzle the remaining tablespoon of olive oil over the batter.
7. 7 Bake for 20 minutes until the edges are crispy and the center is set.
8. 8 Garnish with fresh rosemary before serving.

Equipment

• Oven-safe skillet
• Whisk

Variations

• Add grated Parmesan to the batter for extra flavor.
• Sprinkle with chili flakes for a kick.

Substitutions

• Substitute smoked paprika with regular paprika for a milder flavor.

Pairings

• A glass of crisp white wine.
• Fresh fruit for dessert.

Nutrition

Tips

• For extra crispiness, place the skillet on a lower oven rack.
• Serve immediately for the best texture.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a warm oven.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a hot oven until crisp.

Serving Suggestions

• Serve with a simple arugula salad.
• Pair with roasted vegetables for a light meal.

FAQ