La Farinata

Baked Chickpea Flour Pancakes


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

When you first make farinata you will be more than a little alarmed at quite how liquid the batter seems to be. Fear not, it will pull together quite magically into a smooth pancake as it bakes. This is the cheapest of foods - just finely ground chickpeas, water, oil, salt and pepper - and yet it manages to be utterly moreish. Farinata is wonderful with stracchino cheese, or with salame, or just by itself -but it’s always best served warm from the oven.


  • 225 g/8 oz/2 cups chickpea flour
  • 60 ml/4 tbsp olive oil
  • 1.5 litres/ pints/ cups water
  • sea salt and ground black pepper


  1. Put the chickpea flour into a large mixing bowl and add the water. Mix using a whisk. Season with salt and ground black pepper, then add half the olive oil.

  2. Cover the bowl and leave the farinata mixture to stand for at least 1 hour or preferably overnight.
  3. Preheat the oven to 200°C/400°F/Gas 6.
  4. Use the remaining olive oil to lightly grease a shallow baking tray or pan and pour in the farinata mixture to a depth of no more than 2.5 cm/1 in.

  5. Bake for 30 minutes, or until crisp on the outside but still soft in the middle.
  6. Slice into wide strips and roll up, then serve while warm.