· James Torr · Personal  · 1 min read

Farinata: Genovese chickpea flatbread. Low supply of flour about, so thought I'd try to diversify the staples a bit. 300g chickpea flour, 900g water, mix well, leave for 5-10hrs. Add 50ml oil, 10g salt before baking, mix well. This quantity will fit on 2x rectangular 30x40cm well oiled baking sheets, but if you want it thicker just one (like this one).

Farinata: Genovese chickpea flatbread.

Farinata: Genovese chickpea flatbread. Low supply of flour about, so thought I’d try to diversify the staples a bit. 300g chickpea flour, 900g water, mix well, leave for 5-10hrs. Add 50ml oil, 10g salt before baking, mix well. This quantity will fit on 2x rectangular 30x40cm well oiled baking sheets, but if you want it thicker just one (like this one). It’s not right apparently, should be crispier than this, but good. Bit like polenta. Bake at around 220C for 10-15 min, rotating once halfway through till golden brown on top. We ate with melted brie, wild garlic pesto and a drop of home fermented chili sauce.

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