Recipe adapted from We Are Never Full

Combine flour and spices in a small bowl, then whisk in the liquid until a thin batter comes together. It should be the consistency of milk or a good crepe batter. Let rest for 1 hour (up to overnight), skimming off any foam that develops.

For oven-baking: Preheat the oven to 425 with a cast iron skillet inside. Take the (hot!) pan out, pour in about 2 - 3 tablespoons of olive oil, swirl to coat as needed, then add the batter. Bake for 30 minutes, checking at 25 minutes, for a crispier farinata, OR bake for 15 - 17 minutes and broil for 2 minutes, for a softer version.

For pan-frying: Pour a tablespoon of olive oil in a nonstick pan or a well-seasoned cast iron skillet. Heat over medium heat. When ready, pour some batter into the skillet, swirling it around a la crepes and flipping halfway through. When golden brown, remove to a waiting plate, add a bit of oil to the pan if necessary and repeat.

We made ours thicker, like pancakes, but you can make them as thin as crepes too.


  1. A related version called socca, from Nice, France, incorporates some olive oil into the batter as well.

A recipe from http://kitchenmouse.rozentali.com/2009/08/farinata-ligurian-chickpea-flatbread

Posted by Cori Rozentāle on .