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Farinata Genovese : Ligurian Chickpea Flatbread

Farinata Genovese : Ligurian Chickpea Pancake/Flatbread

Farinata or Faina whose origin lies in Liguria, Italy is a savoury flatbread made from highly nutritious chickpea flour. 
5 from 21 votes
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Course: Breakfast, Chickpea, Gluten Free, Main Course, Rosemary, Vegan
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 35 minutes
Servings: 2 people
Author: Renu Agrawal-Dongre


  • 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.


  • 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.
  • Cover, and let sit for one hour, or overnight. The chickpea will absorb the batter and and will thicken. 
  • 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.
  • I let the cake tin first get heated in the oven for 5 minutes. Then I added about 1 tablespoon of Oil.
  • Added the Onion to it and let it again cook in the oven for a minute. 
  • I added Rosemary to it (leaving about 1/2 teaspoon). and gently poured the batter on top of it. 
  • 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.
  • Turn on broiler and broil for a minute or two until the top gets browned.
    Farinata Genovese : Ligurian Chickpea Flatbread
  • Allow to set for a few minutes and then carefully remove from pan.
  • Allow to cool a bit. Cut into wedges and serve. We enjoyed this as a breakfast with a cup of tea.
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