Print

Farinata Flatbread

Simple farinata flatbread is gluten-free and vegan.

5 from 3 reviews

Farinata is a quick and delicious flatbread that is a cross between polenta and a pizza. Since it’s made with chickpea flour, it is also gluten-free and vegan. Serve it with pizza toppings or fresh vegetables and sauces. See the section above for 10 serving suggestions.

Ingredients

Scale

Batter

Remaining Ingredients

  • 1 Tbsp olive oil
  • Choice of toppings (see section above for suggestions)

Instructions

  1. Combine all the batter ingredients in a large measuring cup or bowl. Allow the chickpea flour to soak for at least 30 minutes and up to 24 hours to fully hydrate. To add a sourdough-like flavor add 1 Tbsp of culture to ferment the chickpea flour (see notes). The batter will be quite liquidy, even after soaking.
  2. Oil a 8″ round ovenproof dish with the olive oil. Pour batter into the pan. The batter should be about 1/4 inch thick.
  3. Add any toppings you want to bake into the farinata, or leave it plain and add toppings after baking. See the section above for some suggestions.
  4. Bake at 400 F for 20-30 minutes. Allow to cool slightly before serving.

Notes

  • I often like to add flavor to my farinata by adding a bit of culture to the batter. Adding 1 Tbsp of culture per batch will help the chickpeas ferment. Feel free to use whatever you have on hand: whey, vegetable brine or soured kombucha all work nicely.
  • I usually use a cast iron skillet (affiliate link) for a single batch of farinata. For a triple batch of farinata, I use a large cookie sheet with 1″ sides. Just avoid using a springform pan because the batter is runny and may leak.

Keywords: gluten free, grain free, vegan, egg free, dairy free, pizza, bread, pancake, polenta, fall, winter