Sinoira

Ingredients

• 300g chickpea flour
• 900g water
• 12g salt
• 90g olive oil
• Some ground black pepper (optional)
• Lemon slices (optional)

Equipment

• 30x40cm baking tray (non coated!)
• Oven stone (optional)

Preparation time

• 20min for preparing the batter, plus 5-9h resting time and max. 15min baking time

Portions

• 3-4

Procedure

• Sift 300g of chickpea flour into a large bowl.
• Slowly add 900g of water to the chickpea flour whilst continuously whisking to avoid the formation of lumps. The result is a batter with possibly some foam on the top.
• Cover the bowl with cling film and let it rest at room temperature for 5-9h (5h in summer, 9h in winter).
• One hour before the end of the resting time insert a oven rack about 10cm below the oven’s upper heating surface and turn the oven on in static mode at maximum temperature (ideally 300°C, but everything above 250°C will work as well). In case an oven stone is available, place it onto the rack.
• When the resting time has elapsed, remove the cling film from the bowl containing the mixture and remove the foam from the top with a spoon.
• Turn on the grill function of the oven.
• Add 12g of salt and 70g of olive oil to the batter and whisk for 20-30 seconds.
• Spread the remaining olive oil on a 30x40cm non coated baking tray, then carefully pour the batter onto the baking tray.
• Baking with oven stone: insert the tray in the oven on the oven stone and bake for ca. 12min at 300°C or ca. 15-18min at 250°C until golden brown.
• Baking without oven stone: insert the tray at the bottom of the oven and bake for ca. 10-12min at 300°C or ca. 13-15min at 250°C; after place the tray on the oven rack in the upper part of the oven and bake for additional ca. 2-5min or until golden brown.
• Remove the tray from the oven and let it rest for a few minutes.
• Slice the Farinata in 10x10cm pieces and serve with fresh ground black pepper and a few drops of freshly squeezed lemon.