These farinata breads with chickpea flour, without white flour, are naturally gluten-free (always ensure all ingredients are certified gluten-free). They are a tasty idea to bring to the table: perfect for accompanying appetizers, for a different kind of aperitif or as an alternative to bread, perhaps next to a mixed salad. They are very different from the classic potato farinata breads or zucchini, flower, and anchovy farinata breads, which are made with bread dough: these are more substantial and a bit more “challenging” to eat. I made them because I had some leftover chickpea flour after making cecina, and I wanted to try something new. I flavored them with fennel seeds and garnished with fresh scallion. If you feel like experimenting with something different, here is the complete recipe with all the steps.
See you next recipe!!!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 177.08 (Kcal)
- Carbohydrates 25.01 (g) of which sugars 4.54 (g)
- Proteins 10.13 (g)
- Fat 3.90 (g) of which saturated 0.46 (g)of which unsaturated 1.97 (g)
- Fibers 5.05 (g)
- Sodium 28.51 (mg)
Indicative values for a portion of 52 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/3 cups chickpea flour
- 0.53 oz fresh yeast
- 1 tbsp fennel seeds
- 1 fresh scallion
- to taste water (warm)
- to taste extra virgin olive oil
Tools: farinata bread with chickpea flour
- Pastry board
- Baking tray
- Dough scraper
- Rolling pin
Recipe: farinata bread with chickpea flour
Farinata bread with chickpea flour, scallion, and fennel aroma.
Begin by arranging 3 cups of chickpea flour in a well on the pastry board, setting aside the remaining 1/3 cup to flour the surface later on.
Meanwhile, dissolve 0.53 oz of fresh yeast in half a glass of lukewarm water. Once well dissolved, pour it into the center of the flour along with a pinch of salt and the fennel seeds.
Start kneading, gradually adding more water until you get a soft and homogeneous dough.
Form a ball, cover it with a clean cloth, and let it rise in a warm place for at least 2 hours.
Using a dough scraper, divide the dough directly on the work surface. The entire dough weighs about 500 grams, so make 10 portions of 50 grams each. This allows you to make evenly-sized flatbreads for uniform cooking.
Gently work each portion between your hands to form a smooth ball. This step is crucial for giving a regular shape and facilitating the next rolling step.
Roll out each ball first with your hands, then gently with a small rolling pin, until you get a round flatbread about 0.4 inches thick. Place them on a baking sheet lined with parchment paper, leaving some space between each.
Using a kitchen brush, brush the surface with a little extra virgin olive oil. This will make them tastier and golden during baking.
Add thinly sliced fresh scallion, distributing it evenly on each flatbread. You can use both the white and green parts.
Bake in a static oven at 356°F for 20 minutes, or until golden on the surface and well-cooked at the base. At the end of cooking, let them cool slightly before serving.
These chickpea flatbreads, enriched with fresh scallion and the fragrance of fennel, are a simple yet tasty preparation, perfect for those looking for a wholesome and flavorful alternative. I recommend letting them cool slightly before enjoying them to fully appreciate their texture and flavors.
Storage and tips
Storage: chickpea flatbreads can be stored at room temperature for 1 day, up to 2 days, well-sealed in a food bag or airtight container.
After that, they become drier and chewier, as chickpea flour tends to “draw” moisture.
Tips: chickpea flour absorbs a lot of water but lacks gluten, so the dough may be more fragile or less elastic. It should be soft but workable, neither too dry nor sticky.
If it’s too dry, add a bit of water or an extra tablespoon of oil.
FAQ
How can I serve chickpea flour flatbreads?
Instead of bread, perhaps with a salad or a cheese board, cut in half and stuffed, like sandwiches, or in pieces to accompany hummus, sauces, or vegetable creams.
What can I substitute for fennel seeds?
If you want to vary, you can replace the fennel seeds with chopped rosemary, paprika, turmeric, and black pepper, or cumin, which has a similar profile to fennel but warmer and more intense.
