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About this recipe: This crispy Italian flatbread made of chickpea flour is a specialty from Liguria and a real secret weapon in your kitchen repertoire! People love it. Chickpea flour can also be found in Asian / Indian shops. You'll need a cast iron frying pan or tin.


Serves: 1 

  • 450ml water
  • 210g chickpea flour
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1 teaspoon freshly chopped (or 1 tablespoon dried) rosemary

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Mix water with chickpea flour, 1 tablespoon olive oil and salt. Cover and let stand for 2 hours at room temperature.
  2. Preheat oven to 240 C / Gas 9. Heat a cast iron tin or frying pan. Remove the foam off the top of the batter. Stir in rosemary.
  3. Add 2 tablespoons olive oil to the hot pan and fill with the batter. Carefully return the tin to the oven and bake for 25 minutes until golden-brown and crispy. Serve warm.

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