Farinata is a savoury pancake, made with chickpea flour and often sold in Italian markets as a street food snack. Its thin and crispy base is perfect to carry all kinds of toppings such as our favourite harissa roasted cauliflower, mustard leaves, pomegranate seeds and spiced yoghurt. It also makes a great drinks party canapé, cut into small squares.
Makes one large 24cm round farinata
Feeds two people
- 450 ml warm water
- 135 g chickpea flour (this could be gram flour but ideally Italian, or better still, Dove Farm)
- 50 ml Kentish rapeseed oil + 1 teaspoon for oiling the pan
- 1/2 teaspoon sea salt
- 2 tsp of mixed fennel seeds, freshly ground black pepper, cumin and coriander seed
- I tbsp of freshly chopped fresh thyme
- Pre heat oven to 240 c
Pour the water into a large mixing bowl and sift in the flour, whisking to form a smooth batter. Leave to rest for at least two hours, skimming the foam that forms on top.
* Place a 24cm non stick pan in the oven to heat up for 10 minutes.
Vigorously whisk in the other ingredients and stir through the herbs and seasonings.
Carefully remove the hot pan from the oven, brush with a little oil and then pour the batter into the pan.
Bake for approximately 30 minutes until crisp and golden.
Allow to rest for 10 mins before removing from the pan.
Top with roasted vegetables, hummus, yoghurt and fresh herbs.
* If you don’t have a non stick pan then we suggest lining the pan with parchment paper.