Italian Chickpea Flour Flatbread
The chickpea flour is bursting with protein - since no other animal foods are processed in this Italian farinata, it is an optimal protein supplement for vegans! The flatbreads also convince with magnesium for well-functioning muscles and nerves as well as digestive fibres.
For example, honey oven tomatoes with burrata and pistachios or a fresh leaf salad with olives go particularly well with farinata.
Preparation steps
Mix the flour, salt and 500 ml (approximately 1 3/4 cup) water. Cover and let rest for 12 hours, stirring occasionally. Preheat the oven to 220°C (approximately 425°F). Line a round baking pan or springform pan with parchment paper.
Rinse the rosemary, shake dry and chop the needles. Mix the oil and rosemary with the dough and flatten it into the prepared pan. Bake for about 30 minutes until golden brown. Serve cut into pieces.