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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 124 Calories

Ingredients

• 1 tablespoon butter
• 1 pinch ground nutmeg
• 1 clove garlic, minced
• salt and freshly ground black pepper to taste
• 4 tablespoons olive oil, divided
• 1 green onion, chopped
• 1 cup lukewarm water
• 1 cup chickpea flour
• 2 tablespoons shredded Gruyere cheese

Recipe Instructions

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.