The chickpea flatbread is a typical Ligurian dish, in Genoa it is called fainà de çeixai. The ingredients are simple and humble, chickpea flour, water, and oil for the basic recipe that can then be varied with artichokes, sausage, whitebait, or, as in this recipe, green onions and soft cheese. Characteristic were the places where it could be bought or eaten, accompanied by a glass of wine. They were the old Sciamadde where it was baked by the fainòtti in large wood-fired ovens and in tin-lined copper pans called ‘testi’ that are never washed but cleaned with paper and oil. If you want to try this recipe, get a copper ‘testo’, it costs a bit but you’ll manage to have a delicious chickpea flatbread with green onions and soft cheese. And now let’s get cooking!
Recipe from 08/30/2016 updated
Follow my Facebook page and give a LIKE to stay updated
Want to know more about me? Click here
Other traditional Genoese recipes by clicking on the links below
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 7 Hours
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All Seasons
Ingredients
- 2 cups chickpea flour
- 2.5 cups water
- 3.5 tbsps extra virgin olive oil
- 1.5 tsps fine salt
- 1 fresh green onion
- 3.5 oz soft cheese
Tools
Affiliate links for IconA are present in the recipe
- Food Scale
- Measuring Jug
- Whisk
- Baking Pan 40 cm Copper Testo
Steps
Dissolve the flour in water, stirring with a whisk to prevent lumps from forming, salt, and pour 1.5 oz of oil. Stir occasionally, remove any foam that has formed, and let the mixture rest for 6-7 hours (I prepare it in the morning for the evening).
Prepare the copper pan with the remaining 1 oz of oil. Pour the batter, stirring with the whisk to combine the oil, add the finely chopped green onion and the soft cheese in pieces.
Bake in a hot fan oven at maximum temperature, 482°F in domestic ovens. Place the pan in the lower part of the oven and bake for about 20 minutes until it turns a nice golden color. For a crunchier crust, place the flatbread under the grill for a few minutes. Serve hot.
FAQ (Questions and Answers)
What are the proportions depending on the size of the pan?
For 100 g of flour, you need 300 ml of water and 50 ml of oil. Use a 15-inch pan.
For 200 g of flour, you need 600 ml of water and 100 ml of oil. Use a 16-inch pan.
For 300 g of flour, you need 900 ml of water and 150 ml of oil. Use a 17-inch pan.
