Rosemary and Caramalised Onion Farinata (Chickpea Flat Bread)

img_6004 Farinata is a really simple recipe and a total joy for anyone that misses bread due to intolerances, allergies or just dietary choices. Made from chickpea flour, this style of flatbread is not only delicious but it also offers around 3 times as much protein as Rye bread. It also uses very few ingredients, so you avoid all the additives and extra ingredients you may find in shop bought bread. This is so good with humous, or any other dip, or makes a perfect side to accompany a soup. While this is really easy to make, it does require to be left for around 5 hours, or overnight ideally, in order to allow the batter to begin fermenting, so you can prepare the batter the night before, then enjoy fresh bread for lunch the next day!

Ingredients (makes 1 flatbread)

150g chickpea flour

150ml fresh water

1 teaspoon salt

1 teaspoon dried rosemary

1 small red onion

olive oil

Sift the flour into a mixing bowl, then add the water, salt and a tablespoon of olive oil. Use a whisk to mix until a thick batter forms. Then place to the side, ideally in a warm dry place, to sit for 5 hours at least (ideally overnight).

When you are ready to make the flat bread, preheat the oven to 180c.

Cut the onion in half, then slice into fine half moon shapes. Use your fingers to separate the slices. Fry the onions in a pan with a little olive oil (about 2 tablespoons) on a medium heat for about 10 minutes until browned and caramelised. Then remove from the heat and leave to one side.

Heat a large oven proof pan over a medium heat. When it is almost smoking hot, pour in a glug of olive oil and move it round the pan to cover the bottom. Then pour in the mixture to about 2/3 of a cm thick. Then sprinkle the rosemary and caramalised onion on top and leave to cook for about 5 minutes.

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