Farinata Genovese : Ligurian Chickpea Flatbread

 

Farinata or Faina whose origin lies in Liguria, Italy is a savoury flatbread made from highly nutritious chickpea flour. The day I saw this recipe here, I immediately shortlisted it . This is very easy dish to make which taste delicious and perfect for the morning breakfast.

 

Farinata Genovese : Ligurian Chickpea Flatbread

 

Farinata is made with a loose batter of chickpea flour, water, olive oil and salt. It is typically baked in a hot cast iron pan. Since I didn’t have such pan, I baked in a hot cake tin in the oven. It turned out perfect even with this adjustment. This flatbread can also be used like pizza dough topped with sauce and cheese or vegetables. I also added some sliced onion and fresh rosemary in my preparation.

 

Farinata Genovese : Ligurian Chickpea Flatbread

 

Farinata Genovese : Ligurian Chickpea Flatbread

 

The key to make this flatbread is to bake in a hot pan until it renders a golden colour . The base should be crispy but soft in the middle . This dish can be made for breakfast or as an appetizer. We enjoyed this as a breakfast with a cup of tea.

Do try it and let know your comments.

Recipes in this series of A-Z International FlatBreads

A- Afghani Bolani

B- Boxty – Irish Potato FlatBread

C- Corn Tortilla

D- Dhal Puri

 

5 from 7 votes
Farinata Genovese : Ligurian Chickpea Pancake/Flatbread
Prep Time
5 mins
Cook Time
30 mins
Resting Time
10 mins
Total Time
35 mins
 

Farinata or Faina whose origin lies in Liguria, Italy is a savoury flatbread made from highly nutritious chickpea flour. 

Course: Breakfast, Chickpea, Gluten Free, Main Course, Rosemary, Vegan
Cuisine: Italian
Servings: 2 people
Ingredients
  • 1 cup Chickpea Flour
  • 1 3/4 Cup Water
  • Salt as per taste
  • 1 tsp freshly ground Black Pepper
  • 2 tablespoons Olive oil divided
  • 1/2 large Onion thinly sliced, optional
  • 1 tablespoon fresh Rosemary optional.
Instructions
  1. Sift the chickpea flour in a bowl. Add salt and mix. Slowly add water to start mixing it to eliminate lumps. Add in 1 tablespoon of oil and mix everything.

  2. Cover, and let sit for one hour, or overnight. The chickpea will absorb the batter and and will thicken. 

  3. Adjust the consistency of the batter by adding a bit of water if required. We do not need to runny or too thick batter. Something similar to dosa or crepe batter.

  4. I let the cake tin first get heated in the oven for 5 minutes. Then I added about 1 tablespoon of Oil.

  5. Added the Onion to it and let it again cook in the oven for a minute. 

  6. I added Rosemary to it (leaving about 1/2 teaspoon). and gently poured the batter on top of it. 

  7. Sprinkle the remaining rosemary on top of it and let it bake for 20-40 minutes. Mine was done in 20 minutes. Baking time will vary based on type of pan used.

  8. Turn on broiler and broil for a minute or two until the top gets browned.

    Farinata Genovese : Ligurian Chickpea Flatbread
  9. Allow to set for a few minutes and then carefully remove from pan.

  10. Allow to cool a bit. Cut into wedges and serve. We enjoyed this as a breakfast with a cup of tea.

 

Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.

 

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