Chickpea Flatbread (Farinata Genovese)

Based on recipe on Memorie di Angelina. It’s like making a crêpe but it gets poured into a hot skillet like making corn bread.


  • 250g (1/2 lb) of chickpea flour (see Notes)
  • 800ml (27 oz) water
  • 1 tsp salt and pepper
  • 3 Tbsp best Olive oil


  1. Place everything but the olive oil in a blender and blend until you have perfectly smooth, rather thin batter, similar to a crepe batter.
  2. Let the batter rest for at least three hours or (better) overnight. When you are ready to make your farinata, mix in the oil.
  3. Pre-heat oven to 400F.
  4. Heat a cast iron skillet and add some olive oil. Before it smokes, add the batter.
  5. Place in oven for about 20 min, or until the top has brown spots.

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