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Ingredients
- 1 cup chickpea flour (available at healthfood shops)
- 1 34 cups lukewarm water
- 2 teaspoons kosher salt (or to taste)
- 2 tablespoons olive oil, plus more (for cooking)
Method
- Whisk chickpea flour, salt, and water until no lumps remain.
- Whisk in 2 tblsps olive oil.
- Cover and set aside at room temperature overnight.
- Preheat oven to 450F.
- Put a well-seasoned cast iron (or non-stick) skillet in the oven to warm up for 5 minutes.
- Add a little olive oil to the skillet (enough to generously coat the bottom) and return to the oven for 2 more minutes.
- Whisk the batter well before using.
- Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer (about 3 times the thickness of a crepe).
- The batter will sizzle.
- Place the pan in the oven, and cook until the pancake is dry on top and solid in the center when you nick it with a knife, about 12 minutes.
- Carefully remove farinata to a plate, add more oil to the pan and repeat with the rest of the batter.
- Serve as soon as farinata is out of the pan, or put on a cookie sheet in one layer and warm up in the oven after you finish the batter.
- Cut into wedges and serve as a snack.
- Or fill with all kinds of savory goodies like a crepe.
