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 5 minutes
Cook Time 15 minutes
Total Time 2 hours 20 minutes
Servings 4 people
Calories 253kcal
Author Emily Kemp


  • 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

For topping


  • 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.


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
    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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