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Chickpea Flatbread with Rosemary (Farinata di Ceci)
Farinata di ceci is an unleavened pancake-like flatbread made from a simple batter of chickpea flour, water and sometimes olive oil. In Piemonte, Italy, Karin Vitale, a cook at Cascina Lana winery, prepared a massive tractor tire–sized, rosemary-infused farinata that she cooked outdoors in a wood-fired oven. She travels, with her oven, to fairs around the region preparing farinata, which is sliced and served with various toppings, prosciutto and Gorgonzola among the favorites. For our version, we use a 10-inch cast-iron skillet to achieve deep, even browning. A nonstick skillet will work, but because the cooking oil tends to pool on a nonstick surface, the browning will be more uneven than in cast iron. Chickpea flour with a fine, even grind that feels smooth, not nubby and granular, is best for this recipe. Bob’s Red Mill, a brand widely available in supermarkets, and Anthony’s, sold online, both work well. Warm water in the batter hydrates the flour much more quickly than room-temperature liquid. If desired, the recipe can easily be doubled to yield eight farinata.
4-6
Servings
Tip
Don’t forget to add another 1 tablespoon oil before cooking each flatbread. The oil both prevents sticking and promotes browning. If at any point the oil begins to smoke, reduce the heat to avoid scorching. Be sure to cover the farinata with a kitchen towel after transferring from the skillet to the plate. The towels will trap in enough steam to keep the flatbreads soft and pliable, but not so much that they turn limp and soggy.
30 minutes
Ingredients
-
1½
cups chickpea flour (see headnote)
-
Kosher salt and ground black pepper
Directions
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01In a large bowl, whisk together the chickpea flour, 1 teaspoon salt and ¼ teaspoon pepper. Whisk in half the water until smooth. While whisking, slowly add the remaining water. Whisk in the ¼ cup oil until incorporated but small beads of oil remain visible, then add the rosemary and whisk until combined.
