Farinata | Italian Chickpea Flatbread Recipe
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One of our favorite treats from our recent travels through Italy is a humble but delicious dish that’s easy to master, simple to make, and totally vegan (but trust us, even a carnivore will love it). It’s called “farinata” and is made with just chickpea flour, water, salt and olive oil. That’s it!
When baked it becomes crispy and incredibly yummy (almost addictive)—plus, you can do a bunch of creative things with it, from “farinata pizza” to stuffing it with meat and cheese.
If you want to learn more about farinata and different ways you can serve it, check out our video below!
Watch the Pasta Grammar Video
Farinata Recipe
Makes: One 12-inch flatbread
Cook Time: 4 ½ hours, largely unattended
For this recipe, you will need:
- 1 cup (120 grams) chickpea flour
- 1 ½ cups (360 milliliters) water
- ½ tablespoon (7 grams) salt, or to taste
- 1 tablespoon (15 milliliters) extra-virgin olive oil, plus extra for greasing the pan
Place the chickpea flour in a large bowl. Gradually add the water while stirring with a whisk. Stir in the olive oil and salt. Mix the batter until it is even, with no clumps. Cover the bowl with plastic wrap and refrigerate it for at least 4 hours, even better if it can sit overnight.
When you’re ready to cook, preheat the oven to 480° F (250° C). The farinata batter will have a layer of foam on top—skim it off with a slotted spoon and discard it.
Completely coat the bottom of a 12-inch (30 centimeters) non-stick round pizza pan with a generous layer of extra-virgin olive oil. Ladle the farinata batter into the pan to fill it and gently stir the to incorporate the olive oil into it.
Bake for 20 minutes, or until crispy and beginning to brown on top. Serve warm and fresh.
Buon appetito!
25 comments
I made mine in a standard-size American cookie sheet, and I think I needed more batter. It came out paper thin, and the edges were burnt and inedible by 15 minutes in the oven. So, if you’re using a cookie sheet, I’d probably multiply the amount of batter by at least 1.5, if not double.
And the salt level was far too high. I like salty food, but this was over the top. I’d cut the salt in half at least.
Received recipe from my son…cant wait to try your farinata Flatbread…tks n look forward to following your food adventures….fla artist
I just want to say that I appreciate both of you and the work you do! I look forward to trying this recipe. I have tried some of your other recipes, and can’t wait to try nduja (apparently there is a little deli near me that has it, and another pasta grammarian friend said it was good). I really hope Eva and the baby are doing better, and that you have a happy and healthy baby shortly!. Love from all of us to your family!
I agree with some other comments and I will reduce the salt by half next time. I added too much oil to the pan as the oil was floating a bit on top after 20 minutes. The farinata shrunk by about 2 inches! Outside edge crispy and near burnt, but most of the farinata was not fully cooked. Any suggestions? I would love to try again.
Buongiorno! We made it last night and it was delicious! For those sensitive to salt, I would suggest using half the amount. I’m trying it again today with onions like the video and less salt. You both are amazing and we love your YouTube channel. Grazie Millie!