Farinata (Chickpea flour crepe)
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 people
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Calories
235 kcal
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Cuisine
Mediterranean, French, Vegan
Farinata (Chickpea flour crepe)
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Farinata, also called torta di ceci, cecina, and socca is a kind of chickpea flour crepe or tortilla.
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Ingredients
- 2½ cups chickpea flour
- 2 cups water cold
- 1 teaspoon salt
- 2 tablespoons olive oil
- neutral cooking oil to grease baking sheets, generic cooking oil
- black pepper
Instructions
- Pour cold water into a bowl and add the chickpea flour gradually while whisking.
- Add salt and olive oil and stir well again. The consistency of the dough is similar to a pancake's.
- Cover the dough and let it rest for an hour at room temperature.
- Preheat oven to maximum temperature (500F/300C or more) then put in ventilated grill position if the oven has this option, or grill position with door ajar, if not.
- Brush the baking sheet with oil, then pour the dough to a thickness of about ⅛ inch (3mm).
- Bake for 7 minutes. Be sure to watch while cooking. Farinata should be brown and even slightly burnt in some places. The top should be crisp and the bottom softer.
- Take out of the oven, and immediately cut the farinata in pieces of about 2x2 inches (5x5cm) or triangles and sprinkle with freshly ground pepper.
- Eat immediately.
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