Chickpea flatbread is a typical Ligurian and Tuscan preparation, practically a very thin savory pie with a crispy crust, made with chickpea flour and water. Today, I’m sharing my version prepared in the classic rectangular baking pan, topped with onions and olives, perfect for a simple and tasty family meal.
Traditionally, chickpea flatbread is prepared in a round copper pan and baked in a wood-fired oven, but it is also excellent in a home oven, baked at a high temperature, namely 482 degrees Fahrenheit. It is also great for those who are gluten intolerant, as chickpea flour is naturally gluten-free.
If you want to try the classic variant of this dish, also try this recipe of mine:
- Difficulty: Easy
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 4-6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.25 cups chickpea flour
- 3.25 cups water
- 6 tbsp extra virgin olive oil
- 2 tsp salt
- 1 onion
- to taste Taggiasca olives
- to taste rosemary
- to taste extra virgin olive oil (to grease the pan)
Steps
To prepare the chickpea flatbread, place the chickpea flour in a bowl and mix it well with a whisk to remove any lumps. Form a well and gradually pour in the room temperature water, mixing simultaneously with a whisk to combine everything.
Mix everything well until you get a very liquid batter, without lumps.
Cover with plastic wrap or a lid and let it rest at room temperature for at least 3 hours, stirring occasionally and removing any foam that forms on the surface.
In the meantime, slice the onion and drain the Taggiasca olives from the oil.
After the resting time, preheat the oven to 482 degrees Fahrenheit with a baking tray inside on the bottom rack.
Remove any foam from the surface of the batter and add the extra virgin olive oil and salt. Mix everything well.
When the oven has reached the temperature and the batter is ready, carefully remove the tray from the oven and quickly grease it with extra virgin olive oil.
Pour the batter onto the oiled tray. Quickly top with onion rings and Taggiasca olives and bake at 482 degrees Fahrenheit for 22-25 minutes, until golden.
Remove your chickpea flatbread from the oven, garnish with rosemary, and serve hot or warm, cut into squares.
Suggestions
As for the toppings, you can also add thinly sliced zucchini or anchovies; in this case, add them about 5 minutes before the end of cooking.
