Farinata

Latest recipe:

Mix chickpea flour, water, olive oil, and salt; rest the batter; bake in a very hot oven until thin, crisp-edged, and golden.

Ingredients (serves 2–3)

100 g chickpea flour

300 ml water

2 tbsp olive oil (plus extra for the tray)

½ tsp salt

Black pepper (optional)

Optional: rosemary or thinly sliced onion

Method

Whisk flour, water, salt, and olive oil until smooth.

Rest at room temperature for 1–2 hours (removes raw taste; improves texture). Skim any foam.

Heat oven to 230–250°C. Place a well-oiled metal baking tray (or cast iron pan) in the oven to get very hot.

Stir batter, then pour into the hot tray to about 3–5 mm depth. Add pepper or toppings if using.

Bake 15–20 minutes until set and golden with crisp edges. For extra colour, finish under the grill for 2–3 minutes.

Rest a few minutes, slice, and serve warm.

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Followed this recipe and it's the best I've tried:

https://www.themediterraneandish.com/farinata-recipe/#how-to-make-farinata

Took our big oven tray, heated with olive oil, they poured all batter in. Cooked for 15 minutes. Nearly didn't stick, just 1 square CM did. Don't really understand the thing about pulling the oil over the batter, but kind of dragged a wooden spoon across the surface from the olive oil pooled at the edges. Don't think it made a difference.

Had oven at 250C but oil hit smoke point while preheating. Next time try 200C.