TRADITIONAL ITALIAN CHICKPEA FLATBREAD

In Italy, this dish is called Farinata — a traditional Italian baked crispy flatbread made from chickpea flour. It pairs well with a drizzle of olive oil, sprinkle of sea salt & fresh rosemary. I love to eat it on its own but it can also serve as a simple base option for a gluten-free pizza.

INGREDIENTS

1 cup chickpea flour

1 cup water

2 tablespoons olive oil

2 tablespoons fresh rosemary, chopped

1 teaspoon sea salt

Black pepper to taste

INSTRUCTIONS

Preheat your oven to 475 degrees.

In a mixing bowl, combine the chickpea flour and water and whisk until you achieve a smooth batter without lumps.

Stir in the olive oil, chopped fresh rosemary, sea salt, and black pepper to taste. Mix thoroughly to ensure even distribution of ingredients.

Allow the batter to rest for at least 2 hours. This step enhances the flavors and texture of the farinata.

Once the batter has rested, coat a cast-iron skillet with olive oil to prevent sticking and pour the batter in, spreading it evenly to the edges.

Place the pan in the preheated oven and bake for approximately 20-25 minutes or until the farinata is set, golden brown around the edges, and slightly crispy on top.

Remove from the oven and sprinkle with a little more fresh rosemary and flaked sea salt before slicing it into wedges.

Feel free to get creative and add additional toppings before baking such as olives, garlic, cherry tomatoes, or sautéed onions.