Farinata - Chickpeas flour flat cake - Lactose and Gluten free

Farinata is originally from Liguria. It is a sort of flat cake, or flat bread, made out of chickpea flour.

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Ingredients for a 30x40 baking tray:

190 g gram flour

3/4 tsp salt

60 g olive oil

570g water

Ingredients for a full oven baking tray:

250 g gram flour

1 tsp salt

80 g olive oil

750g water

Put the flour, water, salt and 30g of good olive oil in a bowl then blend it.

Let the mixture rest ideally from 4 to 10 hours (but I have made farinata in a hurry and baked it straight away and it was delicious anyway).

Once you are ready to bake the farinata, preheat the oven at 220C.

Pour the remaining 30g of olive oil in a 30x40 baking tray (size matters: increase or decrease ingredients according to the baking tray size), and heat it up for 5 minutes in the oven.

Once the tray is hot take it out of the oven and pour the batter in it.

Choose a flat baking tray to achieve an even thickness in the farinata.

Bake for about 25 to 30 minutes, it will be ready once golden and crunchy on the top.

Enjoy warm as a starter or a snack. In Italy it is very commonly eaten before pizza.