Farinata (ligurian Bread/snack)

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• 1 cup chickpea flour (available at healthfood shops)
• 1 3/4 cups lukewarm water
• 2 teaspoons kosher salt (or to taste)
• 2 tablespoons olive oil, plus more (for cooking)

Recipe

• 1 whisk chickpea flour, salt, and water until no lumps remain. whisk in 2 tblsps olive oil. cover and set aside at room temperature overnight.
• 2 preheat oven to 450°f.
• 3 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.
• 4 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.
• 5 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.
• 6 cut into wedges and serve as a snack. or fill with all kinds of savory goodies like a crêpe.