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La Cecina Toscana is a Tuscan chickpea flatbread made with only chickpea flour, water, olive oil and salt. It has unbelievable flavour, a crispy top and slightly creamy middle.
This chickpea flatbread is incredibly simple and consists of only four simple ingredients yet is packed full of flavour.
The liquid batter is baked in a hot oven in a very thin pizza tray around 3-5mm thick.
The end result is a cross between a thin, crispy pizza, flatbread and a pancake and you have to try it!
When I first moved to Tuscany to saw signs for cecina or farinata di ceci outside nearly every bakery I passed.
I understood then that ceci were chickpeas but I had no idea what this chickpea flatbread was.
All I knew was that it was extremely popular and I had to try it.
Let me tell you, there is a reason it is so popular in Tuscany….it is addictively delicious.
The texture of the crispy outside and the slightly creamy middle is to die for and the chickpea flavour with salt and often rosemary is just the best!
I knew I had to make this at home and after searching for recipes I couldn’t believe how simple this was to make.
It literally consists of only chickpea flour, water, olive oil and salt.
It’s crazy simple, there’s just no excuse to make it at least once.
How to make cecina – Italian chickpea flatbread
Whisk together the chickpea flour, salt and water (add the water gradually to avoid any lumps) when the batter is nice and smooth add the olive oil and stir together.
Leave the batter to rest for 2 hours.
Preheat the oven to 225°C. Pour the flatbread batter into a well oiled, thin pizza tray or baking tray no more than 0.5mm thick.
Bake the cecina in the oven for 15 minutes until it’s nice and golden on top.
Sprinkle over some coarse salt and some rosemary sprigs (optional) followed by a drizzle of olive oil. Cut into slices and serve hot.
Make sure you eat serve it immediately as it drys out quite fast and isn’t nearly as good cold.
Pro tip: Make sure your tray (even if it’s non stick) is well oiled. I use around 1 tbsp of olive oil, that way it doesn’t stick to the tray and it can be removed easily.
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- Pici and Tuscan sausage ragu
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La Cecina - Chickpea Flatbread
- 7 oz ( 2 + 1/8 cup /200g) chickpea flour (besan)
- 2.3 cups (18.5 fl oz/ 550ml) water
- 2 tbsp olive oil
- 1 pinch of salt
- 1 large sprig rosemary
- coarse salt
- olive oil
- Add the flour and salt to a bowl. Gradually add the water whilst whisking the batter to avoid any lumps. When the batter is smooth add the olive oil and stir in.
- Cover with cling film and let the batter rest for 2 hours. It should be very liquidy.
- Preheat the oven to 225°C/425F/gas mark 7. Grease a pizza tray with 1 tbsp of olive oil. Your baking tray or pizza tray should be no more than 5mm thick.
- Pour the batter into the tray and place in the oven. Bake for 15 minutes until golden and crispy on the outside and slightly creamy in the middle.
- Remove from the oven and sprinkle over some salt and rosemary followed by a drizzle of olive oil. Cut into slices and serve immediately.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Find out more about how nutrition is calculated here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here