Chickpea Flour: Since this is a chickpea flatbread recipe, chickpea flour is the main ingredient, and I do NOT recommend replacing it with other flours.

Warm Water: Make sure to use warm water so the chickpea flour dissolves well.

Rosemary: I like adding fresh rosemary for adding flavor. If you only have dried rosemary, use 1/2 teaspoon dried rosemary as dried herbs tend to be stronger in taste than fresh herbs. Alternatively, if you don’t like the taste of rosemary, feel free to leave it out instead.

Olive Oil: In my opinion, the flavor that extra virgin olive oil imparts to this flatbread is the best. However, if you don’t have olive oil on hand, you may replace olive oil with other high-smoke point oils such as avocado oil.

Pepper: I like the heat that a sprinkle of freshly ground pepper adds to the chickpea flatbread. However, you may leave it out if you prefer.

Cast Iron Skillet: I highly recommending using a cast iron skillet to ensure that both the bottom and the top crisp up as the farinata cooks in the oven. If you don’t have a cast iron skillet, you may also use a rimmed baking sheet instead.

Storing/Freezing: To store, place the farinata in an airtight container and store it in the refrigerator for up to 1 week. Reheat it in the oven at 400F for 5 minutes before eating. To freeze, place the farinata in a freezer-safe container or ziplock bag and freeze for up to 3 months. Reheat in the oven at 400F for 10 – 15 minutes before eating.

This post was originally published in 2014, but has since been updated with better photographs, clearer step-by-step instructions, and better writing. The recipe was also modified slightly to make a thinner batter.