Chickpea flatbread is a typical dish from the Liguria area in Italy, where you can buy it by the slice, just like pizza. It is easy to prepare and rich in protein. You can find chickpea flour sold as gram flour in Asian shops.
Traditionally, the flatbread is cooked in a copper baking tin, but any metal tin is fine. If you don't have a tin large enough (about 35cm in diameter), you can use two smaller tins.
When you pour the mixture in the tin, the tin will bend a bit. Use a tin that is at least 3 to 5cm deep so that the mixture doesn't spill out while you are putting it in the oven.
The flatbread should be somewhat thin, about 1cm.
This reminded me of polenta! It is worth the wait to mix the chickpea flour and water, then wait all morning to make the bread for lunch! I didn't cook this as long as the recipe says, it was done in about half the time! Thanks for sharing the recipe! - 15 Apr 2015
The recipe doesn't mention if you should turn the oven temperature down once the bread goes in. The edges burnt within minutes at 250 degrees. It cooked quickly (I think my roasting dish was too shallow) and was burnt in places. It was very, very oily and not edible. - 01 Nov 2016