Fabulous Farinata Flat Bread

Kyla originally saw this on Instagram and for some reason decided to give it a try. We were both amazed at the texture and flavour of this flat bread. It is truly unbelievable! Truth is we ate the whole damned pan of it right then and there… twice! Seriously could not stop ourselves. It’s that good. This authentic Fabulous Farinata Flat Bread is an Italian peasant food that’s made from chickpea flour so not only is it delicious, it’s pretty good for you. Everything we have read about farinata says that you need lots of oil. Most versions seem to want you to use oil on the pan rather than parchment so if you’re not concerned with too much oil give it a try. Anyway, the next time you need to bring an appetizer or want something good before a special meal we would strongly recommend that you give this a try.

Fabulous Farinata Flat Bread

Course: Appetizers, SnacksCuisine: vegan, vegetarian, gluten freeDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Ingredients

• 1 1/3 cups of chickpea flour

• 2 2/3 cups of cold water

• 1 tsp of salt

• 4 Tbsp of olive oil

• 1/4 of a red onion cut into rings

Directions

• Add the chickpea flour to a large mixing bowl.
• Slowly add the water to the bowl stirring to avoid any lumps.
• Add the oil and whisk the mixture well, again ensuring to whisk out any lumps.
• Let the mixture stand for a good three hours (up to 12 hours is better according to my Italian sources).
• When the three hours are up, spoon off any foamy bubbles that have appeared on the surface of the batter.
• Preheat the oven to 480° F.
• Pour the mixture onto a large baking sheet lined with parchment paper.
• Add the onion rings evenly over the batter.
• Bake for 20 to 25 minutes until golden.

Notes

• It has been suggested that preheating the oven with pan in it will help make a crispier flat bread.
• Feel free to experiment with flavours. Try adding some of your favourite herbs to the top of the batter along with the onions.
• Italian chefs would cringe at using parchment paper to line the baking sheet. The authentic way is to use more oil to prepare your baking sheet so feel free to do that if you like.