About this recipe: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.
1L lukewarm water
350g chickpea flour
125ml extra virgin olive oil, Ligurian if possible
1/2 teaspoon salt
1 tablespoon olive oil for the tin
1 sprig of rosemary
a generous sprinkling of black pepper
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Pour the water in a large bowl and add the chickpea flour a little at a time, mixing continuously with a whisk. Remove the foam that will form on the top, cover and let it sit for 4 to 6 hours.
Place a baking tray or roasting tin in the oven and preheat the oven to 250 C / Gas 8. It's important that the tin is hot enough so the flatbread doesn't stick, and to speed up the cooking time.
Remove the foam again from the chickpea and water mixture. Add the extra virgin olive oil and salt while mixing with a whisk.
Take the very hot tin out of the oven and brush it with 1 tablespoon of olive oil. Pour the chickpea flour mixture in the tin and sprinkle the rosemary on top.
Bake for about 30 minutes or until the flatbread is golden and the edges are brown. It should still be soft in the centre.
Take the flatbread out of the oven and let it sit for 10 minutes. Sprinkle black pepper on top and serve hot.
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