The Genoese chickpea flatbread is a typical specialty of Ligurian cuisine, a humble dish but rich in flavor.
It is made with a few essential ingredients: chickpea flour, water, extra virgin olive oil, and salt.
Have you ever tried to recreate the Genoese chickpea flatbread at home? A fantastic preparation that will brighten your evenings with company.
Chickpea flour is slowly dissolved in cold water, stirring carefully to avoid lumps.
After a long rest, during which the mixture blends and develops its characteristic flavor, the foam on the surface is removed and salt and plenty of extra virgin olive oil are added.
The mixture is then poured into a large tinned copper pan or a shallow baking pan, to obtain a thin layer.
Usually, on weekends, I post little recipes, which as I say, have a social aspect.
Yes, because Saturday is for friends, family gatherings, time to be together and share good food.
Hurry up and read my little recipe for flatbread, which I’m sure you will reuse for an appetizer, a dinner party, a lunch, or whenever you prefer.
If you don’t know it, come see the recipe for white flatbread and some other tasty recipes that I’ll add right here below. ⬇️
- Difficulty: Easy
- Cost: Very economical
- Rest time: 6 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.1 cups water
- 2 salt (2/3 level teaspoons)
- 1.5 cups chickpea flour
- 4 tablespoons extra virgin olive oil (3 tablespoons for the mixture, 1 for the baking pan)
Tools
If you have a copper text it will be perfect, otherwise, pizza pans will work just as well, as long as they are non-stick.
Below I leave the tools I’ve used, if you are interested in purchasing them, just click on the Amazon icon next to the item.
My text measures 13.4/14.2 inches in diameter. You will also need a whisk to stir, a container to let the flatbread rest (preferably a measuring jug with a spout) so it’s easier to pour it into the pan later.
A brush to spread oil on the pan.
- 1 Baking Pan
- 1 Measuring Jug
- 1 Whisk
- 1 Brush silicone
Steps
Let’s see the steps to prepare the Genoese chickpea flatbread.
The mixture you are going to create to make the flatbread, must rest in the fridge for at least 6 hours before being baked, this way it will remain much more digestible and pleasant.
I usually prepare it in the morning, around 11, to then cook it around 7 in the evening. If it rests for more than 6 hours, even better.
PROCEDURE: Take a container, I use a glass jug/pitcher with measurements that I place directly in the fridge.
I prefer the jug because when I have to pour the mixture into the pan, the spout makes it much more convenient and avoids splashing.
We put the water in the container, add the salt, the 3 tablespoons of EVO oil and add the chickpea flour like rain.
Keep stirring with a whisk, mix well to avoid those annoying lumps.
At this point we place our mixture in the fridge and let it rest for at least 6 hours.
If possible, after 2 hours give it a stir, and do this every two hours. (if we’re home and can do it)
After the set time, take your pan and brush it with a tablespoon of oil.
Turn on the oven to 392°F, static mode and put the pan inside.
The mixture must be poured into the hot pan, which we will have preheated a few minutes earlier.
Pour the mixture and let it bake for about 25 minutes.
After the time has passed, check it and possibly leave it for a few more minutes.
At this point, I switch to grill mode and brown the flour on the surface, until it colors.
Be careful as the grill browns quickly.
If you have any doubts, contact me, write to me and I will gladly help you.
Storage advice and curiosities about Genoese chickpea flatbread
The Genoese chickpea flatbread is great as it is, but if you want to make it more delicious, I suggest adding parmesan, gorgonzola, sausage, or onions.
You’ll see how delicious it is.
Do you know what we call it in Genoa? Fainà.
STORAGE:
If it’s meant to be consumed within a few hours after baking, it can stay at room temperature, covered with a clean, dry cloth, in a cool place away from heat sources.
This is the traditional solution, but only for short periods.
If any flatbread leftovers, let it cool completely.
Store it in an airtight container or cover it well with plastic wrap and
keep it in the refrigerator.
It will keep for 2–3 days this way. Keep in mind that it will lose some of its crispiness.
FAQ (Questions and Answers)
Did you like the recipe for Genoese chickpea flatbread?
The Genoese chickpea flatbread retains many of the nutritional properties present in the legumes from which it is derived.
It is particularly rich in plant proteins, as well as iron, calcium, and phosphorus. Chickpea flour also contains vitamin C and B vitamins.
Other vitamins present in chickpea flour are vitamin A and vitamin K. Chickpeas and chickpea flour also contain vitamin E, magnesium, plant fibers, and essential fatty acids, particularly alpha-linolenic acid, needed by the body for omega-3 formation.
