Farinata (Chickpea Flatbread)
A golden, crispy-edged Italian chickpea flatbread — naturally vegan, gluten-free, and made from just four ingredients. Soft in the middle and perfect for toddlers at the BLW stage.
Equipment
- Flat oven save dish or tart tin
- Bowl
- Whisk
- Kitchen Scale
Ingredients
- 240 g chickpea flour
- 700 ml cold water
- 4 Tbsp olive oil 70 ml
- 1 tsp sea salt flakes
- Topping optional
- Sea salt flakes
- Drizzle of olive oil
- Fresh rosemary
Instructions
- Sieve the chickpea flour into a large bowl and add the salt.
- Whisk continuously while slowly pouring in the cold water, making sure no lumps form.
- Whisk in the olive oil.
- Cover and let the batter rest for at least 2 hours.
- Preheat the oven to 220°C / 440°F.
- Grease a flat, oven-safe dish with olive oil and pour in the batter to a depth of no more than 7 mm.
- Bake for around 20 minutes, until golden brown and crisp at the edges.
- Sprinkle with olive oil, rosemary and sea salt flakes, and serve with a Mediterranean salad or on its own.
Notes
The batter makes 2 farinatas. For babies under one, leave the salt out of the batter and skip the salt flakes on their portion — season the adult half at the table instead.
Nutrition
Calories: 735kcalCarbohydrates: 63gProtein: 22gFat: 43gFiber: 13gSugar: 12gCalcium: 55mgIron: 6mg
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