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Farinata (Socca, Pudla)
Contributed by: Melinda
High protein - low carb flatbread recipe. My basic recipe.
What you need
- 1 cup besan (chickpea flour)
- 1 tsp kosher salt
- 1 tsp (or more) ground black pepper plus more for serving
- 1 1/4 cup water (this can be adjusted from 1 cup up to 2 cups)
- 3 T olive oil
- 2 T olive oil
How to make it
- Blend besan, salt and pepper together pressing out as many lumps as you can with a spoon (don't worry too much - as the batter rests, they will soften and be easily whisked out by the time you cook)
- Whisk in about 1/3 of the water to dampen flour and mix
- Continue adding water, whisking out lumps
- Cover batter with plastic wrap and set aside for 4 hours or in the refrigerator overnight
- Turn oven to 450º and place a cast iron skillet (9 inch) into middle of oven, pour in 1 T oil and preheat all together
- Add 3 T oil to the batter and blend well
- When oven is heated, stir batter and add half the batter (approx. 200ml) to the skillet - the batter should spread easily into the base of the pan, but you can tip the pan to spread it around if needed
- Bake until batter is browning around edges (about 10 minutes)
- Turn on broiler and broil about 2-4 minutes until top has dark brown spots all over
- Remove pan and let sit for 5 minutes
- Remove farinata to a cooling rack and repeat with remaining oil and batter
Tip - After I remove the first flatbread, I put the pan back in the oven with the next 1 T oil for a couple minutes to heat again, then add the remaining batter to the pan to cook.
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