Farinata (Ligurian Bread/Snack)

Adapted from Mark Bittman’s recipe in the New York Times. Note that this makes approximately 6 farinata - it really depends on the size of the skillet you use and how thick or thin you end up liking them.

• Ready In: 50 mins
• Yields: 3 farinata (approximately)

Ingredients

• 1  cup chickpea flour (available at healthfood shops)
• 1 3⁄4 cups  lukewarm water
• 2  teaspoons kosher salt (or to taste)
• 2  tablespoons olive oil, plus more (for cooking)

Directions

1. Whisk chickpea flour, salt, and water until no lumps remain. Whisk in 2 tblsps olive oil. Cover and set aside at room temperature overnight.
2. Preheat oven to 450°F.
3. Put a well-seasoned cast iron (or non-stick) skillet in the oven to warm up for 5 minutes. Add a little olive oil to the skillet (enough to generously coat the bottom) and return to the oven for 2 more minutes.
4. Whisk the batter well before using. Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer (about 3 times the thickness of a crepe). The batter will sizzle. Place the pan in the oven, and cook until the pancake is dry on top and solid in the center when you nick it with a knife, about 12 minutes.
5. Carefully remove farinata to a plate, add more oil to the pan and repeat with the rest of the batter. Serve as soon as farinata is out of the pan, or put on a cookie sheet in one layer and warm up in the oven after you finish the batter.
6. Cut into wedges and serve as a snack. Or fill with all kinds of savory goodies like a crêpe.