Chickpea Flatbread with Rosemary (Farinata di Ceci)

Ingredients

• 2 cup chickpea flour (Use a finely and evenly ground flour; Bob’s Red Mill or Anthony’s are suggested in the source.)
• 2 cup warm water (Warm rather than room-temperature water hydrates the flour more quickly.)
• 6 tbsp extra-virgin olive oil (About 2 tablespoons may be mixed into the batter; add another 1 tablespoon before cooking each flatbread. Use more as needed to coat the skillet.)
• 1 tbsp fresh rosemary (Finely chopped; reserve a little for sprinkling on top if desired.)
• 1 tsp fine sea salt (Adjust to taste.)
• black pepper (Freshly ground, to taste; optional for serving.)

Steps

1. 1

   In a large bowl, whisk the chickpea flour and salt together. Gradually whisk in the warm water, adding it in a slow stream to prevent lumps, until you have a smooth, pourable batter.

2. 2

   Whisk in approximately 2 tablespoons of the olive oil and the chopped rosemary. Let the batter rest for at least 10 minutes so the chickpea flour can hydrate; a longer rest, up to several hours refrigerated, will produce a smoother batter.

3. 3

   Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the bottom completely. The oil should shimmer but should not smoke; reduce the heat immediately if it begins to smoke.

4. 4

   Pour in enough batter to form a thin layer, approximately one-quarter of the batch. Carefully tilt and rotate the skillet so the batter spreads evenly across the base.

5. 5

   Cook the farinata for several minutes, adjusting the heat as needed, until the underside is set and deeply browned and the edges are crisp. Avoid letting the oil scorch.

6. 6

   Transfer the cooked flatbread to a plate. Cover it immediately with a clean kitchen towel; the trapped steam keeps the farinata soft and pliable without making it soggy.

7. 7

   Repeat with the remaining batter, adding another 1 tablespoon of olive oil to the skillet before cooking each flatbread. Keep each finished farinata covered with the towel.

8. 8

   Cut the warm flatbreads into wedges or strips. Finish with freshly ground black pepper and additional rosemary if desired, and serve warm with toppings such as prosciutto or Gorgonzola.

Notes

The source describes this as traditional winter fair food from Piemonte and recommends cast iron for deeper, more even browning. A nonstick skillet can be used, but oil may pool and cause uneven browning. The recipe can be doubled to yield approximately eight farinata. The quantities and detailed method were reconstructed because the accessible page excerpt was paywalled and did not display the complete ingredient list or instructions.

Nutrition per serving

• appetizer
• snack
• vegetarian
• gluten-free
• dairy-free
• stovetop
• Italian
• flatbread