Antipasti and Light Bites

Cecina Toscana – Tuscan Chickpea Flatbread

August 3, 2017 (Last Updated: September 12, 2019) by Emily

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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.

la cecina chickpea flatbread recipe inside the rustic kitchen

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!

la cecina chickpea flatbread recipe inside the rustic kitchen

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.

la cecina chickpea flatbread recipe inside the rustic kitchen

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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5 from 4 votes

La Cecina - Chickpea Flatbread

La cecina toscana - Italian chickpea flatbread recipe made with chickpea flour, water, olive oil and salt. A traditional authentic Italian recipe that makes a perfect snack. It's so simple to make and incredibly delicious.
Course Appetizer
Cuisine Italian
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 people
Calories 253kcal
Author Emily Kemp


  • 2 cups chickpea flour (besan or gram flour) (250g)
  • 3 cups water (665ml)
  • 5 tbsp olive oil
  • 1/2 tsp sea salt flakes or kosher salt

For topping


  • Put the chickpea flour in a large bowl with a pinch of salt (about 1/2 tsp).
  • Gradually add in the water whislt whisking to avoid any lumps (there may be an odd few). Add olive oil and stir.
  • Cover the bowl with plastic wrap and let rest for 2 hours (no need to refridgerate.)
  • Once rested pre-heat the oven to 230C/450F.
  • Oil an oven safe skillet, pizza pan or baking tray with olive oil (be generous it should be well oiled). I used a 10 inch round pan (there's enough batter to make two this size).
  • Pour the batter into the skillet until 5mm or 1/4 inch thick (it shouldn't be any higher) and bake in the oven for 20 minutes or until golden on top and crispy around the edges.
  • Remove from the oven and let rest for 5 minutes before removing to a cutting board. Sprinkle with a little pinch of sea salt flakes and cut into slices. Eat while hot!


  • You can use any shape pan or baking tray you just need to make sure that the batter is 5mm 1/4 inch thick.
  • If using a baking tray make sure that it isn't too thin or has any ridges. Thin baking trays buckle with the heat of the oven and ridges will give an uneven flatbread.
  • Make sure to oil the skillet or tray with olive oil to stop the cecina sticking.
  • The batter is very liquidy it shouldn't be thick at all.


Calories: 253kcal | Carbohydrates: 28g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 419mg | Fiber: 5g | Sugar: 5g | Vitamin A: 20IU | Calcium: 27mg | Iron: 2.4mg
Helpful Info for All Recipes
  • 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 (convection) 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
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!



  • Reply
    April 26, 2020 at 5:15 pm

    It’s in the over now and smells amazing!! I tried it for the first time in a Lucca last year. I have been going to Italy for well over 10 years and I can’t believe that was the first time seeing it. Can’t wait to try my own!! Thanks for the recipe! I’ll let you know after the taste test!

    • Reply
      Inside the rustic kitchen
      April 27, 2020 at 1:56 pm

      Hi Bernice, hope you enjoyed the recipe I made it yesterday too! Lucca is such a beautiful place I’ve been there so many times, Nathan’s family stay there every summer!

      • Reply
        May 17, 2020 at 5:37 pm

        Love it!! Making it again tonight! Yummy xxx

        • Reply
          Inside the rustic kitchen
          May 17, 2020 at 10:10 pm

          So happy you love it! You wouldn’t believe you could make something so delicious with such simple ingredients!

  • Reply
    April 3, 2020 at 4:31 am

    Hi, I’m excited to try this recipe, I have a round pizza pan but it has holes in it, can i put parchment paper over top? Will it cook the same?

    • Reply
      Inside the rustic kitchen
      April 3, 2020 at 11:38 pm

      Hi Melissa, the batter is quite watery so I’d maybe try aluminum foil all over to secure it first then parchment paper.

  • Reply
    March 25, 2020 at 1:44 pm

    Good morning. A Pizza tray is one piece of kitchen equipment I do not have. What would you suggest I use instead? Any feedback would be sincerely appreciated. thank you.

    • Reply
      Inside the rustic kitchen
      March 25, 2020 at 1:54 pm

      Hi Linda, any flat baking sheet is fine as long as the batter is around 3mm or 1/8inch deep.

  • Reply
    March 24, 2020 at 1:40 pm

    How liquidy??? Like a cream soup? Putting in fridge now.

    • Reply
      Inside the rustic kitchen
      March 24, 2020 at 2:07 pm

      Hi Tania, yes the batter is very liquidy much like soup.

    • Reply
      March 26, 2020 at 1:07 am

      Thank you for your speedy reply. I’ll let you know how it goes.

    • Reply
      March 28, 2020 at 4:54 pm

      What size pizza pan did you use? They come in 14, 12, 8 inch pans. Thank you.

  • Reply
    February 9, 2019 at 5:18 pm

    The Farinata di Ceci is an amazing snack, especially when it’s inside a focaccia. I’m from Tuscany and I really appreciate you sharing the recipe on your website. Just two things: it’s better to use 1 part chickpeas flour and 3 parts of water and a tiny bit more oil (3/3,5 tbsp) and to be fair it’s better for it to be Extravirgin Olive oil since it’s tastier.
    The second thing it’s the resting time should be from 3 to 6 hours (room temperature), but could be up to 10 (in the fridge), but again it’s because it makes it tastier!
    By the way thank you for sharing and I wish you the best!5 stars

  • Reply
    Anya Leigh
    June 3, 2018 at 3:05 am

    I recently ate these delicious breads whilst in Lucca. I have to replicate them. Something that will live with forever, maybe because I was in Tuscany sitting in a little back street, eating the cecina off a paper plate straight from the wood fired oven. But I have never eaten something so memorable and vegan (thank goodness).

    • Reply
      Inside the rustic kitchen
      June 3, 2018 at 11:01 am

      Hi Anya, Lucca is one of my favourite places in Tuscany, our family stay there every summer. It’s so beautiful, cycling around the walls is one of my favourite things to do. You should definitely try this recipe, the most important things are to let the batter rest for at least 2 hours and make sure you use a large enough tray so it’s very thin (no more than 5mm). Have your oven up to the highest temp and eat it straight away while still hot but not too hot ha! Hope you get to go back soon!

  • Reply
    August 4, 2017 at 2:33 pm

    I’ve never actually heard of chickpea flatbread, but it sounds like something I’d go totally crazy for!

  • Reply
    jacquee | i sugar coat it!
    August 4, 2017 at 2:12 pm

    These look irresistible!! I have everything on hand and will be making them this weekend!!5 stars

  • Reply
    Marjory @ Dinner-Mom
    August 4, 2017 at 1:47 pm

    This is awesome! My daughter is a huge chick pea fan and would love this. I need to go look for some chick pea flour.5 stars

  • Reply
    August 4, 2017 at 1:36 pm

    These look so tasty and with such few ingredients! I’d love to try them out for lunch!

  • Reply
    August 4, 2017 at 1:29 pm

    I love this recipe, I really have to make it. I pinned it for later and I sent it as well to my brother in law because I’m sure he wants to make it too. Thank you for sharing it. I’m sure it tastes heavenly.5 stars

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