Farinata Italian Chickpea Flatbread Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
• Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
• Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
• Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
• Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

Steps:

• Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
• Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
• Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
• Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.

Steps:

• Mix together chickpea flour and salt, mix in water and olive oil and let the batter rest several hours or longer. (Some recipes recommend sifting the flour and salt together, but I just whisked the water into it.) When ready to bake, preheat oven to 450F, then preheat the pan for about 10 minutes. (I cooked this in a small toaster oven which doesn't get hotter than 450F. If your oven goes higher, I would use a higher temperature.) Finely chop 1 T fresh rosemary (or grind a smaller amount of dried rosemary) and whisk into batter. Remove pan from oven, pour in about 1 T olive oil and spread around, then pour in batter. Grind a generous amount of black pepper over batter. Bake the farinata until it's starting to crisp and brown around the edges, about 20-25 minutes. This is meant to be served warm, but I thought it was also delicious cold, when it become slightly crisp like a cracker.