Chickpea flatbread is a traditional Ligurian and Tuscan preparation that goes by many names and forms in other regions: here’s how to make it at home.
Famous examples include the Pisan cecina, the Livornese 5 and 5 cake, the Piedmontese socca, the Sassari fainè… just a short distance away and the name changes, but the authentic and delicious taste of this Italian street food always remains tasty: you just have to try it!
It’s a batter made of chickpea flour, water, salt, and oil, baked in an oven in a tray resulting in a soft savory cake with a crunchy crust on top, best enjoyed hot with a sprinkle of pepper.
I’ve always liked it; I remember as a child when I went around with my mom, we would always get some before going home: behind the counter, you could see the wood oven, the huge trays, and the paddle to put them in to bake.
It came out hot and delicious! With a gas oven at home, it’s not easy to make it exactly the same, but it’s definitely worth trying.
The one I’m showing you today is the typical chickpea flatbread made with chickpea flour, even though I know there are other variations.
An economical and simple-to-make dish, just follow the recipe and importantly, the baking tips I provide.
Perfect as a main dish or appetizer to bring to the table to make the whole family happy, also great for a buffet or a casual dinner with friends.
Served cut into small squares, it becomes a perfect finger food!
Chickpea flatbread is suitable for any diet, including vegan, lactose intolerance, and celiac because the base of this dish is chickpea flour.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 6 Hours
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 307.14 (Kcal)
- Carbohydrates 29.71 (g) of which sugars 5.43 (g)
- Proteins 11.32 (g)
- Fat 15.89 (g) of which saturated 2.09 (g)of which unsaturated 12.70 (g)
- Fibers 5.72 (g)
- Sodium 618.87 (mg)
Indicative values for a portion of 150 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 the Chickpea Flatbread
- 7 oz chickpea flour
- 2 cups water
- to taste salt
- 3.5 tbsp olive oil
- pepper
Tools
- Baking Pan
- Bowl
- Food Scales
- Jug
- Whisk
Steps for the Chickpea Flatbread
Take the salt and dissolve it in half a glass of water.
Sift the flour into a bowl and add the salted water very slowly, then add the remaining water.
Cover with plastic wrap and let the mixture rest for at least 6 hours at room temperature, or even better, overnight (if the resting time exceeds 10 hours, it’s preferable to place the bowl in the refrigerator).
After the necessary time, you’ll notice foam on the surface: remove it with a skimmer and stir.
Preheat the oven to the maximum 482°F
Take the bowl with the batter, remove any foam, then add the 3.5 tbsp of olive oil and mix well with a hand whisk.
Pour the mixture into a previously oiled large, shallow baking pan.
(Use a wide pan, it will come out thin and crispy).
(Mine was 12 inches in diameter for this quantity).
Bake in a static oven at 482°F for about 20/22 minutes.
First in the lower part for 8/9 minutes.
(The pan should touch the bottom of the oven.)
Obviously, check as each oven bakes differently.
Then bake for about 10/12 minutes moving to the top part of the oven.
For the last 3/4 minutes, turn on the grill.
Check to make sure it doesn’t burn.
As soon as you see the edges appear golden and the surface is covered in bubbles, remove from the oven: it means the chickpea flatbread is cooked.
The chickpea flatbread is ready to be eaten.
Storage
The chickpea flatbread can be stored in the refrigerator for 3-4 days, in an airtight container.
You can store the batter in the refrigerator for up to 24 hours.
Advice
You can use a single larger baking pan, like a baking sheet: in this case, we recommend using parchment paper.
If there’s any leftover, it’s delicious even cold, but you can easily reheat it.
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