🇮🇹 Italy · Food
Farinata di Ceci (Chickpea Flatbread)
By eatmundo · July 7, 2026
Farinata is a thin, unleavened pancake or flatbread made from chickpea flour, water, and olive oil. Originating from Liguria, it boasts a savory, slightly crispy exterior and a tender interior, often enjoyed as a street food or appetizer.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, whisk together 200g chickpea flour and 1 teaspoon of salt. Gradually add 600ml cold water, whisking continuously to avoid lumps, until you have a smooth, thin batter. A key to success is getting it perfectly smooth.
- 2
Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 4 hours, or preferably overnight (8-12 hours). This resting period is crucial for the chickpea flour to fully hydrate and for the flavors to meld.
- 3
After resting, skim off any foam that has formed on the surface of the batter. Stir in 40ml of extra virgin olive oil and 1/2 teaspoon of freshly ground black pepper. If using, finely chop 1 sprig of fresh rosemary and stir it in now.
- 4
Preheat your oven to its highest setting (usually 220-250°C / 425-475°F). Place a 30-35 cm (12-14 inch) round baking pan or a heavy-duty cast-iron skillet (traditional material) in the oven to heat up for at least 15-20 minutes.
- 5
Carefully remove the hot pan from the oven and pour in the remaining 20ml of extra virgin olive oil, swirling to coat the bottom and sides thoroughly. The oil should be very hot and shimmering. This prevents sticking and promotes a crispy crust.
- 6
Pour the prepared chickpea batter into the hot, oiled pan. The batter should sizzle lightly. Immediately return the pan to the preheated oven and bake for 30-40 minutes, or until the farinata is deeply golden brown and crispy at the edges.
- 7
For an extra crispy top, if your oven has a grill (broiler) function, you can briefly switch it on for the last 2-3 minutes, watching it closely to prevent burning. The surface should develop a beautiful, slightly blistered crust.
- 8
Once baked, carefully remove the farinata from the oven. Let it cool in the pan for a few minutes, then transfer it to a cutting board. Cut it into wedges or squares using a sharp knife or pizza cutter. For the best flavor and texture, serve immediately.
- 9
Serve the hot farinata simply seasoned with an extra grind of black pepper, perhaps a sprinkle of flaky sea salt, or a drizzle of good quality olive oil. It's fantastic on its own or with a light salad.
Frequently Asked Questions
Which type of chickpea flour is ideal for Farinata, and does it matter?+
For authentic Farinata, use finely ground chickpea flour (farina di ceci). While besan can work, traditional farina di ceci produces the best smooth batter and characteristic delicate texture.
What is the correct consistency for Farinata batter, and how long should it rest?+
The batter should be very thin, like heavy cream, to ensure a crisp, delicate flatbread. It's crucial to let it rest for at least 2-4 hours, or even overnight, to fully hydrate the flour and develop flavor, skimming any foam off the top.
What kind of pan is best for baking Farinata, and how hot should the oil be?+
A well-seasoned cast-iron pan or a round copper baking pan (testo) is ideal for achieving a uniformly crisp crust. Preheat the pan with a generous amount of olive oil in a very hot oven (around 220-250°C / 425-475°F) until the oil is shimmering hot before pouring in the batter.
How can I tell when my Farinata is perfectly cooked and ready to serve?+
Farinata is done when the edges are deeply golden brown and crisp, the top is slightly blistered and golden, and the center is set. It should easily release from the pan when gently nudged.
Mundo Match
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