The chickpea flour breadsticks with herbs are a variant of the classic breadstick, but I assure you that with chickpea flour they are even more delicious!
The breadstick is one of the most famous Turin gastronomic products in the world and it seems to be the first product that could most resemble the taste of bread.
The origin of the breadstick is attributed to the Turin baker Antonio Brumero, who developed the recipe at the request of a court doctor who needed to feed bread to a young duke who could not digest the crumb.
From a recipe born out of necessity, a hugely successful product emerged!
To make the chickpea flour breadsticks with herbs, you really need just a few ingredients, and it’s a very quick recipe.
I recommend my version with chickpea flour; try them and let me know what you think!
If you make this recipe or others from my blog, feel free to send me a picture of your recipe, and if you’d like, I’ll post it on my Facebook page with your name.
Approx. 58 Kcal per breadstick
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 21 breadsticks
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chickpea Flour Breadsticks with Herbs
- 1 3/4 cups Semolina Flour
- 1 cup Chickpea Flour
- 2/3 cup Water
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Salt
- 2 tsp Oregano
- 1 clove Garlic (grated)
Preparation of Chickpea Flour Breadsticks with Herbs
In a bowl, place the flours, extra virgin olive oil, salt, oregano, grated garlic, mix and then add the water, working the dough with your hands until you obtain a smooth and non-sticky dough.
Let the dough rest for half an hour.
From the dough, shape all cords to your preferred size; mine are about 11 inches long, and I made 21 of them. Obviously, depending on the length you make them, you will have a higher or lower number.
In a bowl, place the flours, extra virgin olive oil, salt, oregano, grated garlic, mix and then add the water, working the dough with your hands until you obtain a smooth and non-sticky dough.
Let the dough rest for half an hour.
From the dough, shape all cords to your preferred size; mine are about 11 inches long, and I made 21 of them. Obviously, depending on the length you make them, you will have a higher or lower number.
Place the breadsticks on a baking sheet lined with parchment paper or non-stick, and bake in a hot oven at 356°F for about 20 minutes until golden.
