Unlike more delicate wheat-based breads and pastries, a farinata is made up of boldly flavored ingredients, so freshness is important here. Like all other unrefined flours, chickpea flour is best consumed within 1 year of milling. To retain its freshness, store in a non-absorbent, airtight container in a cool, dry place for up to 6 months, or in the freezer for up to a year. Before using, give it a sniff; if you detect a hint of rancidity, or notice any mites or moths, replace it.
Two other pantry ingredients are key to the batter: extra-virgin olive oil—use a robust Mediterranean style for peppery richness—and dried herbs. Thyme and oregano retain plenty of their aroma when dried, so I often rely on them even in the summer. Take note that olive oil should be stored in a cool dry place for no longer than 2 years and dried herbs for no longer than 6 months.