Chickpea flatbread, also known as fainè, fainà or cecìna and chickpea cake, is a very thin savory cake made with chickpea flour, water, salt, and oil.
Chickpea flatbread, however, is a humble recipe made with simple and very common ingredients throughout the peninsula. In fact, its spread is not limited to Liguria; there are numerous versions known by different names depending on the region where they are typical.
Famous examples include the Pisan cecina, the Livorno torta 5 and 5, the Piedmontese socca, the Sassari fainè… just move a little, and its name changes, but the authentic and exquisite taste of this Italian street food always remains delicious: you just have to try it!
An economical dish, simple to make by following the recipe and important cooking tips.
Perfect as a main dish or appetizer to serve and delight the whole family, also great for a buffet or an aperitif with friends.
Cut into small squares, it becomes a delightful finger food!
Chickpea flatbread or cecina is suitable for any dietary regime, including vegan, lactose intolerance, and celiac since the base of this dish is chickpea flour.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 5 Minutes
- Portions: 3/4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 417.64 (Kcal)
- Carbohydrates 29.71 (g) of which sugars 5.43 (g)
- Proteins 11.32 (g)
- Fat 28.39 (g) of which saturated 3.82 (g)of which unsaturated 23.14 (g)
- Fibers 5.72 (g)
- Sodium 812.91 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chickpea Flatbread
- 7 oz chickpea flour
- 2 cups water
- 3.5 fl oz olive oil (1.75 in the dough 1.75 to grease the pan well)
- to taste salt
- pepper (to sprinkle on top once cooked, as desired)
Tools
- Baking Pan (baking pan) non-stick
- Bowl
- Whisk
Preparation of Chickpea Flatbread
Take the salt and dissolve it in half a glass of water.
Sift the flour into a bowl and slowly add the salted water, then add the remaining water.
Cover with plastic wrap and let the mixture rest for 5 to 10 hours outside the fridge at a temperature not exceeding 68°F, stirring occasionally.
After the necessary time, you will notice foam on the surface: remove it with a slotted spoon and stir.
Preheat the oven to 482°F
Take the bowl with the mixture, remove any foam, then add the 1.75 oz of olive oil and mix well with a manual whisk.
Pour the mixture into a large and shallow pan that you have previously oiled.
(Use a large pan for a thin and crispy texture).
(Mine was 12 inches in diameter for this amount).
Bake in a static oven at 482°F for about 20-22 minutes.
Initially on the lowest part for 7-8 minutes.
(The pan should touch the bottom of the oven.)
Obviously, check as every oven may cook differently.
Then bake for about 10-12 minutes by shifting to the highest part of the oven.
In the last 3-4 minutes, turn on the grill.
Make sure it doesn’t burn.
As soon as you notice the edges appear golden and the surface sprinkled with bubbles, remove from the oven: it means the flatbread is cooked.
The flatbread is ready to be eaten.
Advice
If there’s any left, it’s delicious even cold, but you can easily reheat it.
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