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Farinata (Chickpea flour crepe)
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Farinata (Chickpea flour crepe)

Farinata, also called torta di ceci, cecina, and socca is a kind of chickpea flour crepe or tortilla.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 people
Calories: 235 kcal
Course: Appetizer, Bread
Cuisine: Mediterranean, French, Vegan

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

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  1. Pour cold water into a bowl and add the chickpea flour gradually while whisking.
  2. Add salt and olive oil and stir well again. The consistency of the dough is similar to a pancake's.
  3. Cover the dough and let it rest for an hour at room temperature.
  4. 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.
  5. Brush the baking sheet with oil, then pour the dough to a thickness of about ⅛ inch (3mm).
  6. 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.
  7. 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.
  8. Eat immediately.