I learned how to make this crispy, nutty gluten-free flat bread from a traditional cook in Southern Italy. She called it Farinata. It’s incredibly quick and easy to make. It’s perfect for soup dipping and sauce scooping.
Farinata aka Garbanzo Bean Flatbread
Published on August 20, 2015 | By |1 Comments
- Prep Time
- Cook Time
- (4.7 /5)
- (2 Rating)
- 1 cup garbanzo bean flour (aka chickpea flour)
- 2 cups water
- 2 tablespoons + ¼ cup olive oil
- 1 teaspoon sea salt
- 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.
Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.Read more about this chef..