Farinata Ligurian Bread Snack

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Adapted from mark bittman’s recipe in the new york times. note that this makes approximately 6 farinata - it really depends on the size of the skillet you use and how thick or thin you end up liking them.

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Steps

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Whisk chickpea flour , salt , and water until no lumps remain.

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Whisk in 2 tblsps olive oil.

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Cover and set aside at room temperature overnight.

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Preheat oven to 450f.

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Put a well-seasoned cast iron skillet in the oven to warm up for 5 minutes.

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Add a little olive oil to the skillet and return to the oven for 2 more minutes.

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Whisk the batter well before using.

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Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer.

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The batter will sizzle.

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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.

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Carefully remove farinata to a plate , add more oil to the pan and repeat with the rest of the batter.

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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.

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Cut into wedges and serve as a snack.

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Or fill with all kinds of savory goodies like a crpe.

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Ingredients

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chickpea flour, water, kosher salt, olive oil