Ingredients
Scale
- 900 ml 30 fluid ounces of lukewarm Water
- 300 grams 10.6 ounces of Chickpea Flour
- 4 tbsp olive oil
- Himalayan Salt to taste
- Black Pepper to taste
- 1 fresh sprig of Rosemary
Instructions
- Sift the chickpea flour in a large bowl and slowly pour over the water, mixing well with a wooden spoon in order to avoid lumps.
- When the mixture is smooth, let it rest at room temperature for about 2 hours, stirring every 1/2 hour.
- After the batter has rested, add 2 tablespoons of olive oil and mix well. Save the rest of the oil to grease the pan.
- Pre-heat the oven to the maximum temperature (250 C to 300 C depending on your oven).
- Take a pizza baking pan, oil the bottom with extra virgin oilve oil and place the pan in the oven for 2 to 3 minutes, until the oil starts frying.
- Take the pan out of the oven, pour in 1/3 of the mixture, swirl it around and make sure it covers the entire surface.
- Turn on your oven’s grill and bake until the mixture gets to a golden color (5 to 10 minutes depending on your oven). You’ll know it’s done when a crispy crust is formed and you start seeing light brown spots on the surface.
- Take your farinata out of the oven, sprinkle it with some salt, pepper and chopped rosemary, cut it into squares and serve immediately. Your healthy pancake is ready to eat!