‘During this morning’s show I made farinata [or socca] using chickpea flour. I first came across it in Nice and it is one of my favourite recipes.
If you do not have a cast iron pan, you can use any non-stick pan or pancake pan and, instead of cooking them in a hot oven, you can prepare them on the stove. The secret to getting that slightly charred flatbread is to have an extremely hot pan with minimal fat. It is best to rub the pan all over with a piece of kitchen towel dipped into some olive oil or simply use a non stick baking spray. You can also store the batter in the fridge and have the batter ready for use to make enough flatbreads as and when you need them.
130g gram flour (chick pea flour)
a pinch of salt
a pinch of cumin powder
a pinch of coriander powder
3 tablespoons olive oil
freshly ground black pepper.
Mix all the ingredients and use a hand whisk to make a smooth paste. Allow the batter to rest in the fridge for an hour. Heat a non stick pan until it is very hot. Lightly brush with olive oil or use non stick baking spray. Pour enough batter to cover the bottom with a thin film of mixture. Allow them to cook thoroughly and turn them over. They should be pale with slight charring at the edges. Allow to rest for 5 minutes before serving. Unlike pancakes, they retain no moisture.
This is a gluten free, dairy free and egg free recipe.
you can use any non-stick pan or pancake pan
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