Wulf's Webden

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Thumbs up for the chickpea (gram) flour-based farinata recipe I mentioned yesterday.

What I hadn’t expected was that it is a batter rather than a dough (although I should have guessed from the flour to water ratio!). I think the chickpea flour is given time to swell and then the oil, added before cooking, causes it to almost fry rather than bake in the oven.

I’ll be gladly making it again.

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