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  • Writer's picturePasta Grammar

How to Make Farinata | Italian Chickpea Flatbread Recipe

Updated: 5 days ago

One of our favorite treats from our recent travels through Italy is a humble but delicious dish that’s easy to master, simple to make, and totally vegan (but trust us, even a carnivore will love it). It’s called “farinata” and is made with just chickpea flour, water, salt and olive oil. That’s it!


farinata-flat-bread-recipe-chick-pea-flour-vegan-vegetarian-plant-based-italian-recipe-healthy-genoa-genova-genovese-liguria-n
How to Make Farinata | Italian Chickpea Flatbread Recipe

When baked it becomes crispy and incredibly yummy (almost addictive)—plus, you can do a bunch of creative things with it, from “farinata pizza” to stuffing it with meat and cheese.


If you want to learn more about farinata and different ways you can serve it, check out our video below!



Watch the Pasta Grammar video:



FARINATA RECIPE


Makes: One 12-inch flatbread

Cook Time: 4 ½ hours, largely unattended


For this recipe, you will need:

  • 1 cup (120 g) chickpea flour

  • 1 ½ cups (360 ml) water

  • ½ tablespoon (7 g) salt, or to taste

  • 1 tablespoon (15 ml) extra-virgin olive oil, plus extra for greasing the pan


Place the chickpea flour in a large bowl. Gradually add the water while stirring with a whisk. Stir in the olive oil and salt. Mix the batter until it is even, with no clumps. Cover the bowl with plastic wrap and refrigerate it for at least 4 hours, even better if it can sit overnight.


When you’re ready to cook, preheat the oven to 480° F (250° C). The farinata batter will have a layer of foam on top—skim it off with a slotted spoon and discard it.


Completely coat the bottom of a 12-inch (30 cm) non-stick round pizza pan with a generous layer of extra-virgin olive oil. Ladle the farinata batter into the pan to fill it and gently stir the to incorporate the olive oil into it.


Bake for 20 minutes, or until crispy and beginning to brown on top. Serve warm and fresh.


Buon appetito!



39 Comments


Ken Bolinsky
Ken Bolinsky
4 days ago

My first farinata - in a quarter sheet pan: I used the 1:3 ratio (200g, 600g) with 1 tsp. sea salt. Thank you so much for introducing me to this delicious treat!



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Kelly Astleford
Kelly Astleford
6 days ago

I enjoy your recipes, but I think this one needs some editing. The written instructions don't give guidance as to when to incorporate the salt or the tablespoon of olive oil. I believe the 1/2 tablespoon of salt was meant to say kosher salt. Regular table salt in that quantity makes it so salty it isn't edible. Food wishes (Chef John) suggests 1 tsp when using table salt. He also had an interesting cooking/baking suggestion. He preheated a cast iron pan over high heat, added the oil and when just smoking, add batter and transfer to a 500° F oven.

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jacaravello
6 days ago

Really like a lot of your recipes. Been cooking for years but learn Italian language now and love the authentic nature of your YouTube videos.

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stantem1
Jul 08

Spent all day attempting to make this. Followed the recipe exactly! Everytime it stuck to the pan and I used a fair amount of good olive oil. I want this so bad! AIUTO!!!

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Derrick Mancini
Derrick Mancini
Jul 06

My first farinata! I baked mine in a 16” paella pan, sprinkled with rosemary. I think I’ll make it thicker next time. Great dish for a gluten free meal! Looking forward to trying it with some "toppings" next time. And found another good use of my paella pan.



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