Chickpea farinata
Instructions
Dissolve flour in 1 liter and 1/2 of water so that it doesn't form lumps and stir with a spatula.
The mixture should be liquid.
Add a little salt and a glass of oil.
Let stand.
Take a baking sheet, tinned copper grease it with oil and pour in the mixture, stirring and using a strainer in order not to pass any lumps.
The thickness of the dough must not exceed half a centimetre.
Put in the oven, which needs to be very hot and is ready when it has formed a wrinkled golden crust.
Sprinkle with black pepper.
The oven should be hot because the chickpea flour, being very heavy, hardens; So instead it congeals immediately and remains slight.
Ingredients and dosing for 4 persons
- 500 g of chickpea flour
- 150 cl of water
- Olive oil
- Salt
- Black pepper