Chickpea and Grana flatbread, a sort of farinata but with the addition of grated Grana cheese and all-purpose flour which make it unique and super tasty. It is prepared very quickly and unlike the classic farinata, the batter does not need to rest.

YOU CAN ALSO TRY

Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 1/4 cups chickpea flour
6 1/2 tbsp all-purpose flour
1 3/4 cups water (room temperature)
1 1/2 oz grated Grana Padano
2 pinches fine salt
to taste black peppercorns
2 tbsp olive oil

Tools

1 Baking Pan
1 Bowl
1 Hand Whisk

Preparation of Chickpea and Grana Flatbread

Pour the chickpea flour and all-purpose flour into a bowl.
Gradually add the room temperature water and stir until the water and the flours form a smooth and homogeneous batter.
Then add two pinches of fine salt, a generous grind of fresh pepper, and the grated Grana cheese.
Taste to check the saltiness and adjust to your liking.
Now pour the oil into a round baking pan of 12 to 12.5 inches, grease it well, and then add the flatbread batter.
Finally, sprinkle with the remaining 1/3 oz of grated Grana and bake in a preheated oven at 392°F for 15-20 minutes.
Once cooked, turn off the oven and let the flatbread cool for a few minutes, leaving the oven door slightly open.
And voilà… the chickpea and Grana flatbread is ready to be served and enjoyed.