Farinata
Farinata
1-2, personal serving or shared
Farinata translates to "chickpea flatbread" in English, though literally, farinata means "something made with flour."
Farinata is a golden, rustic flatbread made from chickpea flour, water, olive oil, and salt—an ancient recipe born along Italy’s western coast. In Liguria, it’s baked until crisp at the edges and creamy within.
In Tuscany, it’s known as cecina or torta di ceci and is often tucked into fresh bread for a hearty sandwich.
And in Sicily, a cousin to farinata appears as panelle—crispy, fried chickpea flour slices often served in soft rolls with a squeeze of lemon.
Check out serving ideas under Recipe Notes.
Ingredients
- chickpea flour, 1 ¼ cup (recommended: Bob’s Red Mill Chickpea Flour or Garbanzo Fava Bean Flour)
- water, 1 ¼ cup
- evoo, 1 ½ tbsp
- salt, 1 tsp
- seasonings of your choice: oregano, basil, parsley, pepper, red chili flakes, etc…
- toppings of choice
Directions
Preheat oven to 450°F and set aside a 10-12 inch skillet.
Whisk Together: Add flour, salt and seasonings, mix together. Then add water and mix. Then slowly add water and mix all ingredients in a bowl until smooth.
Let the batter rest for 20–30 minutes at room temp. Move on to skillet prep while batter rests.Preheat Skillet: Place your cast iron in the oven for 5 minutes. Once hot, carefully remove, add 1–2 tsp olive oil, and swirl to coat. (I like to use an avocado oil spray for easy coating.)
Pour & Bake: Pour in the batter—it should sizzle!
Bake for 15-20 minutes, until the edges are golden and the top is set.If you are making farinata into a pizza, or would like to bake toppings, remove farinate from oven at 12-15 minutes. Add toppings and return to the oven for 5–7 minutes more, or broil until bubbly and crisp on top.