Chickpea tortilla (Farinata di ceci)

Chickpea tortilla (Farinata di ceci)

Category: Bakery products

Kitchen: italian

Ingredients
chickpea flour	1.5 cups
warm water	2 glasses
fine sea salt	1.5 tsp.
olive oil	2 tbsp. l. in the dough and a little more for the form
dried rosemary	1 tsp
freshly ground black pepper	1-2 pinches

Cooking method

• A very simple and delicious cake! The recipe was discovered and executed by my husband, I just sat in the bushes and took the minutes.
• Mix the flour with water (it is easier to do this by adding water to the flour, so that the lumps are easier to stir). If foam has formed, remove it. Leave the dough to swell for 2 hours.
• The thickness of the dough is like a pancake or kefir.
• .
• Preheat the oven to maximum with a baking dish, a cast iron skillet is ideal. I read that it is better to bake in the upper third of the oven, and if there is a baking stone, this is what you need!
• Add salt, oil, rosemary to the dough (after grinding), stir.
• 
• In a preheated pan, pour a little oil into the center, and immediately pour the dough there.
• 
• Bake until the edges of the flatbread are browned and lag behind the edges of the pan. Approximately 15-20 minutes. At first, it will actively boil until it thickens.
• 
• After baking, season with pepper, pry off the edges so that the cake comes off easily from the bottom and flip it onto a cutting board. Cut into portions and, covering with a large flat plate, turn the cake over onto it.
• All! Turn off the lights!
• 

Note

The flatbread turned out to be 1.5-2 cm high with a pan diameter of 24 cm.

Aaaaaaaaaaa !!! Chickpea is my everything! First, second and compote And crunches, and muffins, and milk.
And the cut? See the thickness. What diameter pan? I'm going to do it in Princess - she's 31cm. And you can also portioned in Oriosha.

Added info and photos to the recipe

Nata, tell me - is it possible to somehow get chickpea flour from chickpeas? I really want to cook your cake. Thank you in advance.

Nata, tell me - is it possible to somehow get chickpea flour from chickpeas? I really want to cook your cake. Thank you in advance.

While Nata is gone, I will answer, since I have been studying this topic for a long time. With our conventional coffee grinder blenders, very small amounts of coarse flour can be prepared with the risk of burning the appliance. A cereal mill is needed, such nozzles for Bosch Mum are sold on the German Amazon, they are periodically delivered to Finka, then again they write that only in Germany delivery. In our conditions, flour can be replaced with chickpea puree, it is simple and quite budgetary. From this puree I constantly bake chickpea-chocolate muffins in silicone molds in the microwave, adding banana, dried fruits, vegetable oil, eggs, sometimes only proteins, baking powder, sweetener, flavorings. There is no exact dosage, everything is on a whim. Chickpea puree from a glass of boiled chickpeas.

Anya, that is, soak the chickpeas overnight, and cook in the morning. So?

Anya, that is, soak the chickpeas overnight, and cook in the morning. So?

You can just soak, or better soak in soda, rinse in the morning, bring to a boil, remove the foam, rinse again, and then cook in a pressure cooker (I’m in Shtebe). Fermentation in soda solution prevents flatulence.

Nina, I have not tried making flour yet, although there is a mill attachment for my unit.
Anna, thanks for the support in the topic

Girls, Anya and Nata thanks! I will cook!

Enjoy cooking! Delicious and simple!

Thanks, Natochka let's try!

To your health!
I saw a couple more varieties. Instead of rosemary in the dough, after pouring into a mold, chopped olives or white onions thinly sliced ​​in half rings are scattered on top.

I'm telling you what I did based on Natasha's cake, which I ate a couple of days ago:
there was no flour, there was chickpeas, but it was too lazy to grind it
soaked for several hours 250 gr
scrolled in a meat grinder on the finest mesh, ideally it was also necessary to grind with a blender later, but a good idea comes, as usual, apostle))
added 2 cups 230 each of cold water, salt, pepper, olive oil.
The family does not respect rosemary very much; fried wild mushrooms with onions were used as an additive.
mixed everything, splashed more water on the eye - approx 100 ml
heated glass round shape greased with p. butter and put the whole mass in a mold, the height turned out to be about 2-2.5 cm.
baked for about 40 minutes at 190 g, top + bottom ten + convection.

what happened
it turned out to be a chickpea casserole with mushrooms, a la Belarusian potato grandma
not at all like your cake, Natasha, but delicious
small particles crunch in places, but another time I will not forget about the blender
taking into account the usefulness of chickpeas in comparison with potatoes - I will make from chickpeas not only flat cakes, but casseroles
thanks for the idea

Kisses, baby!
Thanks for the fascinating story! And for the idea of ​​how to get out without flour
Next time I'm waiting with your option

I understand that after such a proposal it will not happen soon

I understand that after such a proposal it will not happen soon

yes even today, patamushta:
a) the operation has just been postponed until tomorrow
bae) the husband does not eat the grandmother, the son does not eat forest mushrooms
= everything to me
well, or you and me

Take the 1st flight. waiting in a hungry swoon. save!

Something is not audible as you park at the entrance ...

Lenka! The casserole came out delicious! Since you did it differently, post it with a separate recipe. Such deliciousness should be carried to the masses, we are not greedy, all the best - to people!
So come on, design yours babchettu con fungi

Eh ... We don't have chickpea flour in our city :-( Maybe try to bake hummus? :-)

[Stove user]

Stove user,
So Lenka (see above) did just that. I've tried it. It turned out sooooo tasty!

So Lenka (see above) did just that. I've tried it. It turned out sooooo tasty!

Yes indeed ... Thank you! I will try...

So come on, make your babchetta con fungi

I'm too lazy
and lentils taste better to me anyway, so I’ll hardly repeat myself, it’s better hummus
or your farinata in the original

This is laziness for you, nobody eats that. And for me?

but for you - there is a recipe on the last page

She spread the dough, even not like kefir, but like milk, even thinner than pancake. I will try first in Oriosha, probably. I found a similar theme at Mistletoe, but there is also + 1 grade flour and CZ, and there is less liquid than flour. And thin cakes are baked in the chapatnitsa.
Baked in Orios. So delicious that I ate 3 hot pieces. Here is an amazing property of chickpea flour: the raw dough smells of peas quite strongly, and in the finished form - no smell or taste of peas. And then there's Italian herbs, black pepper, I sprinkled my favorite cumin.

Anna, I'm glad I liked the cake! And I would do it separately with zira, after all, it is not the best pair with rosemary. But you can try with baked garlic or onions, or just just cumin.

Thank you for the interesting recipe! The dough is already ready, but I started to doubt whether to bake at the maximum (I have 270C) or turn down the temperature?

Of course at the maximum! They bake this in ovens, there is such a heat! She bakes quickly. The edges will turn brown and lag behind the edges of the form, the middle will slightly brown and shrink - that's it, you're done! Focus on appearance rather than exact time.
And let the batter not be scary, the excess liquid will evaporate very quickly at the maximum.

Thank you very much for your prompt reply! Went to pour it out))) Wow, good luck to me!

I went to pour

Something didn’t bring a single piece ... Looks like she missed, pouring out ...

No, no, it just happened to be where it should be))) I got a very tasty fragrant ...lavashka)))) My cast-iron frying pan turned out to be huge, so it turned out to be a very thin flat cake. But crispy. Yes, and late sprinkled olives, fell off immediately)))) And so everything is cool! Thank you! I will do it with different fillings - such a diet pizza!

I don't have chickpea flour either: (but there is pea flour! Girls, pea flour will replace, huh?

Natasha, thank you for the cake. Only I added fried mushrooms with onions and did not add rosemary, but the base itself. how about you.

My cast-iron frying pan turned out to be huge, so it turned out to be a very thin flat cake. But crispy.

Some are lucky! The larger the pan, the crunchy the cake will be! Mmmm ... Dream ...

I don't have chickpea flour either: (but there is pea flour! Girls, pea flour will replace, huh?

Svetka, I don't know.
Do you have chickpeas?

I added fried mushrooms with onions and did not add rosemary, but the base itself. how about you.

I've tried this, Angela. Lenka did so and treated me. Just like yours, the plump cake was, well, sooooo tasty. Thank you for sharing the photo!

Do you have chickpeas?

I have chickpeas. and sho? I won't grind it

I have chickpeas. and sho? I won't grind it

Make the casserole. My friend's daughter used to say "zapetanka".
I'm thinking of making it with cabbage and mushrooms.

went to soak the chickpeas. pridezzo to do stuffing.

[Svetka]

Svetkahow? Shove it?

to ache: girl-swoon: and I flew past so delicious as
There is flour in the shops, Uzbek chickpeas are even at home, and the cast-iron frying pan is the most real 31 cm in diameter, huge and overwhelming ...
Which option should I choose? : girl-th: ahota right right now, otherwise soak and cook, that's still count plus two days ... I'll probably go for flour ...
thank you very much for the recipe))
just now a month without flour, you need to eat everything, but what kind of cakes you want

check in a couple of boutiques did not give a result for flour))
but okay) soaked the grains, cook and mashed potatoes

[Nata]

Natawhat was
I cooked almost sprouted chickpeas, blended in mashed potatoes, added everything according to the recipe, warmed up a cast-iron pan with an oven for 200 ... pouring out the mass began to bubble up, everything gurgled, it seemed to have calmed down ...
but in short, the cake I got a current in a frying pan of the type turned out, but I could not remove it from there in the form of a cake, everything was scattered into lumps and small films-crusts

all the same tasteful, so devours

[katko]

katko, Katya, next time you add either rice flour or some starch to the dough. Still, it will glue the chickpeas a little. Chickpea - he is so crumbly.

[Wildebeest]

Wildebeest, Sveta, I can not add any of this yet, on one system ...
but I want everything according to the recipe

Katya, listen, you make a type of casserole out of mashed potatoes, as Lenka_Minsk did. That is, do not pour it into a hot pan. Grease a skillet with oil, pour the dough and bake until tender. I think you've dried out the cake.
And leave the option exactly according to the recipe for chickpea flour.
I never got it crumbly, rather a little damp.

[Nata]

Nata, thanks, I also think I overdried, while waiting for the edges to brown)
and the frying pan warmed up very well, bounced off it straight))

I present this fireworks

[Arka]

Arka, Nata, I bought it here on the occasion of chickpea flour, I want to try to make your cake. Tell me, if you add a little flaxseed flour, it will save you from looseness? I would like to get a whole cake.

[Rita]

Rita, so it does not come out loose. I have not added anything even once. Peki so, do not be afraid The main thing is to let the flour swell for 1.5-2 hours after kneading.