Farinata (Chickpea Flatbread)
(3)
45 minutes
This delicious gluten-free Italian no yeast flatbread is so easy to make and such a crowd pleaser! Believe me, this recipe will become part of your regular repertoire. I have added some spring onions and garlic for a more "gourmet" version of this simple farinata.
fioa
2 people made this
Ingredients
Serves: 8
- 4 tablespoons olive oil, divided
- 20g butter
- 1 spring onion, diced
- 1 clove garlic, peeled and minced
- 90g chickpea flour
- 230ml lukewarm water
- salt and pepper, to taste
- 1 pinch ground nutmeg
- 2 tablespoons grated Gruyere cheese
Directions
Preparation:10min ›
Cook:15min ›
Extra time:20min ›
Ready in:45min
- Preheat oven to 200 degrees C. Brush medium tart tin with 2 tablespoons of olive oil and warm tin in the oven.
- In a medium saucepan, melt butter over medium heat. Add the spring onions and garlic then cook and stir for 5 minutes or until tender. Remove from heat.
- In a large bowl, mix chickpea flour with lukewarm water until smooth. Let it stand for 20 minutes.
- Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in garlic and onions, and season with salt, pepper and nutmeg. Finally, add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
- Bake it in the preheated oven for 15 minutes, or until crispy. Remove from the oven and cut into triangles before serving.
