Italian chickpea flat bread

    Italian chickpea flat bread


    33 people made this

    About this recipe: This gluten free, no yeast flatbread is the ultimate feel good treat and is known in Italy as farinata. Made with chickpeas and baked in around 15 minutes this is an ideal bread for dipping into oils and vinegars to start, or perhaps to experiment with as the base to a pizza - either way, give it a try!

    Serves: 8 

    • 90g chickpea flour
    • 230ml water
    • cooking spray, as needed
    • 2 tablespoons oil
    • 1 1/2 teaspoons dried mixed Italian herbs
    • 1 1/2 teaspoons chopped dried rosemary
    • ground black pepper, to taste
    • 1 pinch salt to taste (optional)

    Prep:15min  ›  Cook:15min  ›  Extra time:2hr resting  ›  Ready in:2hr30min 

    1. Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
    2. Preheat oven to 230 C / Gas 8. Spray the inside of an 20cm (8 in) tart tin with cooking spray.
    3. Skim foam from the top of chickpea-water mixture. Add oil, Italian herbs, and rosemary and stir until combined. Pour mixture into the prepared tin; sprinkle black pepper and salt over the top.
    4. Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from tin and cut into wedges.

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    Reviews (1)


    A very wet mix indeed! Chickpeas don't taste of much, so I suggest doubling the herbs and adding one or two cloves of garlic, finely chopped. After 15 min baking the water had mostly bubbled away, and I took the "bread" out of the oven, scattered sea salt on top, and gave it another 15 min to finish and shrink away from the pan sides. A pizza wheel worked well to cut it. - 23 Jul 2016

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