The Personal Website of Jeremy Boles

Farinata

Unleavened crêpe/flatbread made from chickpea flour.

Ingredients

  • 113 grams chickpea flour
  • 1 teaspoon kosher salt
  • 1 1/4 cup water
  • 1/8 cup olive oil

Method

  1. Combine the chickpea flour and salt in a mixing bowl. Slowly add the water, whisking constantly, until a smooth, thin batter forms. Let stand, covered, at least 4 hours.
  2. Add the olive oil to the pan and then put it into the toaster oven at the #5 rack height. Set the toaster oven to 440°F, pizza setting, super convection, and preheat the oven with the pan inside. Let it heat for two additional minutes after it has reached temperature.
  3. Scrape any foam from the top of the batter and then give the batter a final whisk to make sure things are incorporated. Remove the hot pan from the oven and pour the batter into the oil. The batter should sizzle a bit when it hits the hot oil. Crack a bit of ground pepper on top of the batter and add some rosemary as well, if it sounds good.
  4. Let the farinata cook for 11 to 15 minutes, or until the top has nicely browned.
  5. Remove the pan from the oven and sprinkle some flaky sea salt on top of the farinata. Let the farinata set for 10 minutes or so, and then eat warm.