Chickpea Flatbread – A Taste of Italy

Last visit to Italy, we bought some “farina di ceci” – better known to you and I as chickpea flour.  Used in Pisa and Lucca to make “cecina” (chickpea flatbread), very simple ingredients are mixed together to make a flatbread. It is baked on a pizza pan, and turned into a snack that is perfect as an appetizer. We served  it alongside our soup that we made from last week’s blog post at our food blog.

So, let’s get started! I used the recipe from the “Flavors of Tuscay” cookbook, by Maxine Clark.

  • 2 c. water
  • 2 tablespoons extra virgin olive oil
  • 1 and 1/2 cups of chickpea flour
  • up to 1 teaspoon sea salt
  • freshly ground pepper

Pour the water into a bowl, add 1 tablespoon of oil and stir. Gradually whisk in the chickpea flour and the salt until smooth and creamy. Cover, and let stand for at least 30-45 minutes, if not longer as it improves the flavor. (We left it for about an hour and a half.)

Bread - Water and Oil

Swirl the remainder of the olive oil around a 12″ round pizza pan, preferably non-stick. It should look oily in order to give the cecina a great flavor and to get the edges crispy, plus you don’t want it to stick to the pan.

Olive Oil

Bread Oil The Pan

Stir the batter and pour onto the pan. I know – it looks like it will overflow the edges, but don’t worry!

Bread Dough on Pan

Bread Oil Close up

Bake in a preheated 425 degree oven for about 20 minutes, or until set and golden brown. Since we have a convection oven, the pan was “twirled around” during baking, since the edges were getting a bit overly browned.

Bread in Oven

Serve warm, and sprinkle with salt and pepper, if you like.

Sprinkling on a bit of grated parmesan cheese while the cecina was warm turned out to be just a dandy idea, and adding just a smidgen of chopped fresh rosemary delighted the senses with its woodsy smell….yummo!!!

Bread Cooked

Slice into squares, or for a more rustic appeal, tear into serving sizes. Easy peasy!

Bread Pieces Close Up

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8 comments

  1. Would you be interested in reviewing The World Cooking Project? It’s a great way to connect with people from all over the world through live, interactive cooking instruction. Please let me know!

    1. Hi, Gary, I’d be interested in learning more. Please email me at susan@followmetoitaly.com and we chat. Thanks for stopping by today!

  2. Hmmmmm…..tasty!

    1. Indeed! And so super simple to make (and to eat! LOL!) Thanks for stopping by for a bite.

  3. That does look easy & a great idea. I’ve never heard of chickpea flour before but as I looking at this I’m thinking it could be a great substitute for pizza crust for people w/gluten problems – what do you think? Is the chickpea flour just that & not mixed with other flour?

    1. It’s just chickpea flour. Not sure on the gluten item, as we eat it all! LOL! It was the easiest “bread” ever made. Probably would work for pizza crust it you baked it, then topped it afterwards, as it has no “oomph” to put toppings on like pizza crust does. It’s all liquidy when it goes into the oven. But once it’s out, you can top it with whatever you wanted, then place under the broiler for a bit to melt toppings.

  4. I haven’t made this in a while-thanks for reminding me about it. I like to throw some fresh rosemary on it too.

    1. Simple pleasure that is for sure! We did chop up some fresh rosemary from the garden and toss on after its “photo shoot”! LOL! I could eat the entire plate full….!

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