Chef Joshna shares a classic northern Italian flatbread recipe that's delicious, versatile and naturally gluten free! Use the best quality olive oil you can get your hands on, and experiment with different herbs. Rosemary is the classic, but oregano and thyme would be lovely too. This recipe uses both the stovetop and the oven, to create the best version of farinata outside of Italy.
Makes 2x10-inch flatbreads
3 cups chick pea flour
4 cups room temperature water
1 tbsp kosher salt
2 tsp fresh rosemary sprigs
½ cup plus 2 tbsp olive oil
Freshly ground pepper
1. In a medium mixing bowl, combine chick pea flour, salt & 2 tbsp olive oil. While stirring, pour in water and whisk to combine well. Using an immersion blender, mix batter for about 2 minutes, until it's a smooth and homogenous mixture. Set aside and allow to rest for about 30 minutes.
2. Preheat oven to 500F. Heat a 10-inch seasoned cast iron pan on high heat. Add ¼ cup of olive oil to the pan and swirl around to coat the bottom. Wait about 90 seconds for the pan and oil to fully heat, then add half of the farinata batter to the pan. Sprinkle with 1 tsp fresh rosemary sprigs and allow to cook, undisturbed for 5 minutes. Using a spatula, lift one side to see if browning has started. Ideally, you want a nice, toasted, crispy crust. Continue cooking until your desired brownness is achieved, turning heat down a bit to avoid burning.
3. Once the bottom of the farinata is cooked, place the pan in the oven and cook to brown the top, about 5 minutes. Keep your eye on this to pull it out of the oven just when the farinata is set and golden brown on top. Remove from heat, slide out onto a cutting board and sprinkle with freshly ground pepper. Repeat with remaining batter and enjoy.