Chickpea flour farinata with rosemary

Name: Chickpea flour farinata with rosemary
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 200g chickpea flour; 350ml cold water; 4 tbsp olive oil; 1 tsp fine salt; 1 tbsp fresh rosemary leaves; 1 tsp ground black pepper; 1 lemon, cut into wedges

A crisp edged, creamy middled flatbread made from just chickpea flour, water and olive oil. Naturally gluten free.

Time1 hr 20
LevelEasy
Costabout £0.30 a head
Oven240°C (220°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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200 gchickpea flour
350 mlcold water
4 tbspolive oil
1 tspfine salt
1 tbspfresh rosemary leaves
1 tspground black pepper
1lemoncut into wedges

Method

1
Whisk the chickpea flour, water and salt in a bowl until smooth. Stir in 2 tbsp oil. Leave for 1 hour, then skim off any foam.
60 min
2
Heat the oven to 240°C (220°C fan). Put a 30 cm ovenproof frying pan in to heat for 10 minutes.
3
Carefully add 2 tbsp oil to the hot pan and swirl it round. Pour in the batter and scatter on the rosemary.
4
Bake for 15 minutes, until the edges are dark golden and the top is set.
15 min
5
Slide out onto a board, grind over lots of black pepper, and cut into wedges.
6
Serve hot with lemon wedges and a green salad.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.