Farinata is the answer to a snack attack for something warm and soft.
And it is gluten free!
These little chickpea flatbreads are amazingly comforting,
authentic, and ridiculously easy to make.
They're much softer than a cracker, and more moist than bread.
Every slice is reminiscent of rich, buttery, thin slices of cornbread.
Except that it's not cornbread, and there's no butter.
Trust me, you'll want to make these just so that you can top them
any way you like. Mine have sage, garlic powder, and pepper.
Then I served them with a choice of pesto or walnut feta spread. Yum.
2 cups chickpea flour
1.5 cups cold water
2 t. salt
1/3 cup quality olive oil
Toppings of choice:
think dried or fresh herbs, pepper, spices,
even crumbled or shredded cheese
In a large bowl, slowly whisk the chickpea flour into the water.
Whisk in the salt and oil.
Cover with plastic wrap.
Allow to sit at least 1 hour, and (chilled) up to a day.
Preheat broiler and stir batter once more.
Coat a 9x13 inch pan with olive oil
and pour in the batter,
then evenly sprinkle on your toppings.
Broil 5 minutes, then turn on oven to 450
and bake for another 5 minutes more,
until the edges pull away from the pan.
Slice, and serve