Farinata aka Garbanzo Bean Flatbread

Instructions

• 1. Preheat oven to 400ºF.
• 2. In a medium mixing bowl, whisk together chickpea flour and sea salt.
• 3. Pour water into the mixing bowl and whisk until thoroughly combined. Add 2 tablespoons of oil and mix again.
• 4. Pour ¼ cup of olive oil into a 9”x13” metal or stone pan and spread it to evenly coat the pan.
• 5. Heat the oiled pan in the oven for 10 minutes. This step is very important. The pan must be hot when you pour the batter into it.
• 6. Open the oven; slide out the shelf with the oiled pan on it. First give the batter one more quick whisk, then slowly and carefully pour it into the heated pan. The batter should sizzle as you pour it in to the oiled pan. Push the shelf back in and close the oven door.
• 7. Cook for about 45 minutes or until the edges get crispy and the center is cooked through. When I see the edges are crispy, I’ll peel back one corner and carefully try to lift the flatbread away from the pan to test its doneness by texture. If it is a little gooey and pulls apart it is not done. You should be able to just about pick it up in one piece, in a careful way.
• 8. Remove from the oven and let it stand in the pan for 10-15 minutes before cutting into pieces.

• Servings : 8
• Recipe Type : Beans & Lentils, Dairy Free, Dinner, Gluten Free, Lunch, Side-dish, Snacks, Vegetarian