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Farinata (Ligurian Bread/Snack)

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“Adapted from Mark Bittman’s recipe in the New York Times. Note that this makes approximately 6 farinata - it really depends on the size of the skillet you use and how thick or thin you end up liking them.”
READY IN:
50mins
YIELD:
3 farinata (approximately)
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk chickpea flour, salt, and water until no lumps remain. Whisk in 2 tblsps olive oil. Cover and set aside at room temperature overnight.
  2. Preheat oven to 450°F.
  3. Put a well-seasoned cast iron (or non-stick) skillet in the oven to warm up for 5 minutes. Add a little olive oil to the skillet (enough to generously coat the bottom) and return to the oven for 2 more minutes.
  4. Whisk the batter well before using. Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer (about 3 times the thickness of a crepe). The batter will sizzle. Place the pan in the oven, and cook until the pancake is dry on top and solid in the center when you nick it with a knife, about 12 minutes.
  5. Carefully remove farinata to a plate, add more oil to the pan and repeat with the rest of the batter. Serve as soon as farinata is out of the pan, or put on a cookie sheet in one layer and warm up in the oven after you finish the batter.
  6. Cut into wedges and serve as a snack. Or fill with all kinds of savory goodies like a crêpe.

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