This fainè, or farinata, is Chef John's recipe for a comforting flatbread made of garbanzo bean flour batter baked in a hot oven and served in wedges.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
190 Calories
Recipe Instructions
Step 1
Preheat the oven to 500 degrees F (260 degrees C).
Step 2
Whisk together lukewarm water and garbanzo flour in a large bowl until smooth. Cover the bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim off as much foam as possible from the top of batter. Whisk 3 tablespoons olive oil, kosher salt, and rosemary into batter until well combined.
Step 3
Heat a 10-inch cast iron skillet over high heat until smoking hot. Pour remaining 2 tablespoons olive oil into the skillet and swirl to coat the bottom. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
Step 4
Quickly pour batter into hot oil; carefully transfer the skillet to the preheated oven.
Step 5
Bake in the preheated oven until pancake is browned and crusty, 25 to 30 minutes. Transfer pancake immediately to a plate and cut into wedges. Garnish with freshly ground black pepper and serve hot.
