Chickpea and rosemary flatbread (Farinata)
200g Italian chickpea flour or gram flour (see Cook's tip)
1 tsp sea salt plus extra to sprinkle
4 sprigs fresh rosemary, leaves stripped off
black pepper
large non stick pan or tray
Chickpea and rosemary
farinata - a really
easy bread recipe.
Goes well with Italian
and North African food.
Put 500ml cold water in a bowl with 1 tbsp of the olive oil. Gradually whisk in the chickpea flour and salt until smooth and creamy. Cover and leave to stand for at least 30 mins or preferably overnight in fridge.
Preheat oven to 220C or hotter if possible. Oil the pan or tray with remaining oilve oil (it must be well oiled to give the right flavour and a crisp edge).
Stir the batter and pour into the pan.
Sprinkle rosemary on top and bake until set and golden (around 20 mins).
Sprinkle with salt and pepper when cooked.
Cook's tip
Italian chickpea flour is not so easy to find (good Italian delis will have it) but gram flour can be found in most large supermarkets or health food shops as it is used widely in Indian cookery.