Farinata (Italian Flatbread)

Farinata is a gluten-free Italian flatbread made with chickpea flour that is very easy to make. I’m sure this recipe will become part of your regular repertoire. I have added some spring onions and garlic for a more gourmet version of the simple farinata.

Step: 1

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.

Step: 2

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.

Step: 3

Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.

Step: 4

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.

Step: 5

Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

Per Serving: 124 calories; protein 2.9g; carbohydrates 7.2g; fat 9.5g; cholesterol 5.7mg; sodium 36.7mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.