SnackAppetizerSide Dish

Cecina (Chickpea Flatbread)

Name: Cecina (Chickpea Flatbread)
Prep time: 10 min
Cook time: 25 min
Total time: 2 h 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 250 g chickpea flour; 600 ml water; 3 tbsp olive oil; 1 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper freshly ground (optional); 0.5 tsp rosemary dried, crushed (optional)

Cecina is a savory, thin flatbread made from chickpea flour, water, and olive oil, traditionally baked in a wood-fired oven. It's naturally vegan and gluten-free, offering a delicious and satisfying snack or appetizer with a crispy exterior and soft interior.

An original recipe by Forkin

Total time: 2 hr 35 min
Serves: 4
Difficulty: Easy
Per serving: 363 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

250 gchickpea flour
600 mlwater
1 tspsalt
0.5 tspblack pepper, freshly ground(optional)
0.5 tsprosemary, dried, crushed(optional)

batter

3 tbspolive oil

pan

1 tbspolive oil

Equipment

round baking pan · plastic wrap · large bowl · oven · whisk

The method

Step by step

1
In a large bowl, whisk together the chickpea flour and salt.
About 1 min
2
Gradually add the water to the flour mixture, whisking constantly to prevent lumps, until a smooth, thin batter forms.
About 2 min
Cook’s note: Ensure the batter is completely smooth before resting.
3
Stir in the batter olive oil.
4
Cover the bowl with plastic wrap or a kitchen towel and let it rest at room temperature for at least 2 hours, or up to 4 hours.
About 2 hr
Cook’s note: Resting allows the flour to fully hydrate, resulting in a better texture.
5
Preheat your oven to 220°C (425°F).
About 15 min
Cook’s note: Ensure the oven is fully preheated before baking.
6
Lightly grease a 28-30 cm (11-12 inch) round baking pan or cast-iron skillet with the pan olive oil.
About 1 min
Cook’s note: A well-greased pan prevents sticking and helps create a crispy crust.
7
Place the greased pan in the preheated oven for 5 minutes to heat up.
About 5 min
Cook’s note: Heating the pan helps achieve a crispier bottom crust.
8
Carefully remove the hot pan from the oven.
Cook’s note: Use oven mitts as the pan will be very hot.
9
Give the rested batter a final whisk, then pour it into the hot pan.
About 1 min
Cook’s note: The batter should be thin, about 3-5 mm thick.
10
If using, sprinkle black pepper and rosemary evenly over the top of the batter.
11
Bake for 20-25 minutes, or until the cecina is golden brown, firm to the touch, and the edges are crispy.
About 25 min
Cook’s note: Baking time may vary depending on your oven and pan thickness.
12
Remove from the oven and let it cool in the pan for a few minutes.
About 5 min
13
Slice into wedges or squares and serve warm.
About 1 min
Cook’s note: Cecina is best enjoyed fresh and warm.

Per serving

Nutrition

75%Score

Calories: 363.1kcal
Protein: 13.8g
Carbs: 36.7g
Fat: 17.9g
Fibre: 7.1g
Sugar: 6.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover cecina in an airtight container in the refrigerator.

Reheating

Reheat in a dry skillet over medium heat or in a toaster oven until warmed through and crispy again.