Farinata di ceci – glutenfree and vegan Italian flatbread from chickpea flour
A farinata is a classic Italian side dish, or appetizer, made from chickpea flour. It is authentically glutenfree, grainfree, dairyfree and eggfree. It’s kind of like a pancake or pizza, but it is mainly used as a flatbread.
Chickpea flour
The authentic recipe uses chickpea flour and water, along with some garlic and rosemary. Ceci are chickpeas and a farinata is also called a ‘Cecina’. It is a traditional dish from Northern Italy (Liguria), where every village has its own variety. Chickpea flatbread is also eaten in the south of France, where it is called a ‘Socca’.
What kind of pan?
You need a skillet that can be put in the oven. You don’t need a lid.
Size of the pan
If you use pansize 10 inches (25/26cm), the bottom will be with around 8 inches. That will give a nice thin and somewhat crispy flatbread.
If you use a smaller skillet of around 8 inches (20/21cm), with a bottom around 6, the bread will be thicker. But than it can also turn out to be a bit dry.
Farinata di ceci – glutenfree and vegan Italian flatbread from chickpea flour
This recipe may contain
affiliate linksEquipment
- oven at 390F or 200C
- medium/large cast iron skillet for thin flatbread like in the picture
- small cast iron skillet for thicker bread (about 0.5 inch)
- bowl
- whisk
- garlic press
Ingredients
- 1 cup chickpea flour loosely filled (110 gr)
- 1 cup water (240 ml)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- 1 tsp dried rosemary
- 1 tsp chili flakes
- ½ teaspoons black pepper
- ½ teaspoons Celtic sea salt
- 2 dashes extra virgin olive oil
Instructions
- Mix the flour with the water. Beat lightly with the whisk. Then set aside for at least half an hour.
- Preheat the oven to 390F or 200C.
- The batter has now become a bit thicker, creamier and has more air. Add the extra virgin oil, the (pressed) garlic, the chili flakes and the salt and pepper to taste.
- Grease the pan with a generous dash of mild olive oil. Don't forget the edges!
- Mix the batter briefly again with the whisk. Pour the batter into the pan.
- Place the pan in the oven. First half an hour to 'cook'. For example, in a hot air oven with the rack at a low/middle level. Then for 10 minutes at a higher level with the grill from above to get a nice crust.
- While the cake is still warm, pour a drizzle of olive oil over it.
Did you make this flatbread or do you have any questions? Just leave a comment!