Paleo Farinata
Discover the ultimate recipe for "Paleo Farinata," a naturally gluten-free and grain-free flatbread that's both wholesome and packed with flavor. This simple yet satisfying dish is made with chickpea flour, extra-virgin olive oil, and fresh rosemary, creating a savory treat perfect for paleo enthusiasts or anyone seeking a healthy snack. With just five key ingredients and minimal hands-on prep time, this Italian-inspired recipe is as easy as it is delicious. The batter rests for two hours to ensure the perfect hydration, and the result is a golden-brown, crispy-edged flatbread with a tender interior. Serve it warm or at room temperature as a shareable appetizer, a nutritious side dish, or even a light meal on its own. With its naturally plant-based and nutrient-dense profile, Paleo Farinata is ideal for clean eating while satisfying cravings for comfort food.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 250 grams chickpea flour
- 750 milliliters water
- 60 milliliters extra-virgin olive oil
- 1 teaspoon sea salt
- 1 tablespoon fresh rosemary
- 0.5 teaspoon black pepper
Directions
Step 1
In a large mixing bowl, sift the chickpea flour to remove any lumps.
Step 2
Gradually add the water to the chickpea flour while whisking continuously until smooth and well combined.
Step 3
Add 2 tablespoons of the olive oil and salt to the batter, and whisk until fully incorporated.
Step 4
Cover the bowl with a kitchen towel and let the batter rest for at least 2 hours at room temperature. This step is crucial for allowing the flour to properly hydrate.
Step 5
Preheat the oven to 425°F (220°C).
Step 6
Once the batter has rested, carefully skim off any foam that might have formed on the surface.
Step 7
Lightly grease a large, shallow baking pan (about 12 to 14 inches in diameter) with the remaining olive oil. Use your fingers or a brush to ensure the oil coats the entire surface.
Step 8
Pour the batter evenly into the prepared pan. It should be about 1/4 inch thick.
Step 9
Sprinkle the fresh rosemary and black pepper over the top of the batter.
Step 10
Bake in the preheated oven for 25-30 minutes, or until the farinata is golden brown and the edges start to crisp.
Step 11
Remove from the oven and let it cool for a few minutes before slicing into wedges.
Step 12
Serve warm or at room temperature as a snack or accompaniment to your favorite dish.
Nutrition Facts
| Serving size | (1078.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1504.1 |
| Total Fat 77.2g | 0% |
| Saturated Fat 10.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2509.8mg | 0% |
| Total Carbohydrate 148.3g | 0% |
| Dietary Fiber 27.4g | 0% |
| Total Sugars 27.0g | |
| Protein 56.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 165.0mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 2134.0mg | 0% |
Source of Calories