Farinata - Italian Chickpea Flatbread

Italian Chickpea Flatbread

Little more than chickpea flour, water and salt mixed into a loose batter and baked in a pan with olive oil, farinata — literally "made of flour" — is much more than the sum of its simple parts. Crispy, golden and browned on the outside and soft and custardy in the middle, farinata is as much a delight to eat on its own as it is easy to make. It's also delicious served with sautéed mushrooms or aged cheese. I opted to serve the bread as part of a tapas meal, accompanied with some Kalamata Olive Tapenade, with a Mediterranean-style salad and sweet potato rounds to complete the spread.


Traditional fare in northwestern Italy and also in southern France where it is known as "socca", farinata has been prepared since at least Roman times. Plenty of fresh cracked black pepper gives the bread a pleasant bite, and a few fresh rosemary leaves over top of the batter would not be out of the ordinary either. The possibilities are endless and intriguing.

Farinata - Italian Chickpea Flatbread Farinata - Italian Chickpea Flatbread
Recipe by
Cuisine: Italian
Published on September 18, 2019

Traditional Italian baked chickpea flour pancake — crispy on the outside and soft in the middle, farinata is a treat to eat all on its own

Preparation: 5 minutes
Cooking time: 30 minutes

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  • 2 1/2 cups chickpea flour
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper
  • 3 1/2 cups cold water
  • 1/4 cup olive oil
  • In a large bowl, whisk together the chickpea flour, salt and pepper. Gradually pour in the water, whisking continually to prevent lumps, until well combined. Cover with a clean kitchen towel and let the mixture sit for 3 to 4 hours at room temperature.

  • Preheat the oven to 350°F. Pour the olive oil onto a standard size rimmed baking sheet, making sure to coat completely the surface and the sides. Pour the chickpea flour mixture onto to the pan. Carefully transfer to the oven and bake for 30 minutes, until the bread is golden brown. Remove from the oven and let the bread sit for about 10 minutes. Cut into wedges or squares and serve hot or cool.

Makes 6 to 8


Other recipes featuring chickpea flour from Lisa's Kitchen:
Chickpea Flour Crêpes
Chickpea Flour (Besan) Crêpes with Spinach
Chickpea Flour Pissaladières with Caramelized Fennel & Onions
Chickpea Flour Breakfast Pancakes

Audio accompaniment: Ólafur Arnalds - Nils Frahm - A1


Shaheen said...

I hope your well. I love farinata. its been a while since i made some, but when i do, i tend to top it off with cherry tomatoes, black olives and herbs. Delicious. Thanks for the tasty reminder

Lisa Turner said...

Thanks for stopping by Shaheen. I am okay enough, but rather occupied of late and not posting as much as I would like nor visiting my favorite sites. Hope you are well too.

Johanna GGG said...

I have tried chickpea pancakes but not baking this way - looks like something I need to try

Lisa Turner said...

Thanks for stopping by Johanna. Hope you are well.