Farinata (Italian Chickpea Flour Pancake)!
Farinata, a popular street food in Italy, is a rustic healthy unleavened baked pancake. It is also gluten-free and vegan.
Servings: 2 to 4
Equipment
- 20 to 22cm Cast-Iron Skillet
Ingredients
- 75 g chickpea flour or gram flour
- Salt to taste
- 2 tbsp olive oil divided
- 180 ml lukewarm water adjust as needed
- 1 tbsp fresh rosemary chopped
- Freshly ground black pepper to taste
Instructions
- In a mixing bowl, combine chickpea flour, salt, and oil (1 tablespoon) and mix.
- Gradually add water, whisking constantly, until a smooth, thin batter forms without any lumps. Cover and let the batter rest at room temperature for at least 1 hour. (You could leave the batter to rest in the fridge overnight if needed)
- When you’re ready to cook, whisk the batter again as the flour may have settled at the bottom. The batter should be thin like crepe batter, adjust the consistency as needed. Stir in half of the rosemary and season with salt and pepper to taste.
- Preheat the oven to 230 C and heat a cast-iron skillet (20cm). Add 1 tablespoon of oil to the heated pan, and swirl to cover the pan evenly. Pour in batter into the pan (a thin layer of around 4 mm) and swirl to cover the bottom of the pan evenly.
- Sprinkle the top with the rest of the Rosemary. Bake for about 15 to 20 minutes until you achieve a nice golden color on top and the edges are starting to crisp and come away from the sides of the pan.
- Remove from the oven and sprinkle with crushed black pepper and more salt, if desired. Carefully transfer to a cutting board and then cut into wedges. Serve hot and Enjoy!