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!
10 comments
@Matthew Nope, this recipe is website-only!
Is this recipe in your book??
It looks delicious
My husband and were floored with how easy this was to make and how delicious it was. I do not like chick peas and was reluctant to taste it but going by your endorsement, I tried it. I could not taste any remnants of chick peas flavors. To me it most resembled a potato pancake but it was tender and crispy at the same time.
I used an 11” cast iron skillet and it was perfect. Thanks. New viewer and I’m excited to try other recipes.
I can see why you both love this food! I have made it twice now, first basic, then with the sautéd onions, now I have a batch sitting for the tomato pesto and “Philadelphia” 😂🫶🏼
@Nancy It sounds like you might have used a bit too much batter with respect to the size of the pan, which can lead to the inside not cooking quickly enough.