When I crave something simple yet super tasty, the chickpea flatbread with onions and rosemary is always my first choice. It’s a Tuscan recipe that smells like home, warm ovens, and those spontaneous snacks that turn into special moments. I often prepare it when friends come over for dinner because it’s one of those dishes that disappear in a flash: crispy on the edges, soft in the center, and with that rosemary aroma that captures you as it bakes.
The great thing is that it’s really easy: few ingredients, all genuine, and a result that looks like it came from a typical shop. The onions on the flatbread become sweet and slightly caramelized, pairing perfectly with the chickpea flour base. It’s a variant I love because it adds character without being heavy, perfect as an appetizer or street food to enjoy piping hot.
If you’re looking for a crispy chickpea flatbread recipe that always works, even when you’re short on time, this is the right one.

It’s ideal for those who love authentic Tuscan cuisine but want something different from the usual plain version.

And it’s naturally gluten-free, so it’s suitable for everyone.
In this article, I explain step by step how to prepare the chickpea flatbread with onions and rosemary, with all the tricks to achieve the perfect consistency and some delicious variations to try. I’m sure it will become one of your favorite last-minute recipes.