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This is a thin crispy Italian flatbread called 'Farinata' that is made from chickpea flour. Chickpea flour can be found in Asian or Indian shops.
200g chickpea flour
3 tablespoons olive oil, divided
1/2 teaspoon salt
1 teaspoon rosemary, diced or 1 tablespoon dried
Extra time:2hours resting ›
- Mix water with chickpea flour, 1 tablespoon olive oil and salt. Cover and let stand for 2 hours at room temperature.
- Preheat oven to 240 degrees C. Heat a heavy based or cast iron frying pan.
- Remove the foam off the top of the batter. Stir in rosemary.
- Add 2 tablespoons olive oil to the hot frying pan and fill with the batter. Carefully return the tin to the oven and bake for 25 minutes until golden-brown and crispy. Serve warm.
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