A nutritious, flavorful dish that can be prepared in minutes. The chickpea flour and potato flatbread is really delicious. It’s a kind of farinata enriched with potato slices that makes it softer in the middle. I often make it when I’m unsure what to cook for dinner because it’s tasty and makes everyone happy. The idea came to me after trying the vegetable flatbread with chickpea flour, which disappeared from the table in no time.
Let’s get to work and prepare the chickpea flour and potato flatbread together.
OTHER RECIPES WITH POTATOES
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of chickpea flour flatbread with potatoes
- 2 potatoes (large)
- 2 1/2 cups chickpea flour
- 1 2/3 cups water
- to taste salt and pepper
- 1 tbsp rosemary
- 3 tbsps extra virgin olive oil
- 3 tbsps breadcrumbs
- to taste chives
Tools
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- Mandoline
- Hand Whisk
- Baking Pan
Steps for preparing chickpea and potato flatbread
First, peel and rinse the potatoes. Slice them thinly with a mandoline.
In a bowl, put the chickpea flour. Add water and salt, and work with a hand whisk until you get a smooth mixture. Add the potatoes to the batter and mix well to coat each slice. Enrich with pepper and dried rosemary.
Line a baking pan with parchment paper. Brush with extra virgin olive oil. Pour the chickpea flour and potato mixture. Sprinkle with breadcrumbs, a drizzle of oil, and bake at 356°F for about 40 minutes, or until the flatbread is golden brown. Scent with chives.
Storage
You can store the flatbread in the fridge for two or three days.
