Light bites

Cecina Toscana – Tuscan Chickpea Flatbread

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!

la cecina chickpea flatbread recipe inside the rustic kitchen

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.

You might also like;

If you’ve tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTERESTto see more delicious food and what I’m getting up to.

5 from 3 votes
Print
La Cecina - Chickpea Flatbread
Prep Time
2 hr 5 mins
Cook Time
15 mins
Total Time
2 hr 20 mins
 
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
Servings: 4 people
Calories: 238 kcal
Author: Emily Kemp
Ingredients
  • 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
  • 1 large sprig rosemary
  • coarse salt
  • olive oil
Instructions
  1. 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.
  2. Cover with cling film and let the batter rest for 2 hours. It should be very liquidy.
  3. 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.

  4. 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.
  5. Remove from the oven and sprinkle over some salt and rosemary followed by a drizzle of olive oil. Cut into slices and serve immediately.
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. More authentic Italian recipes at Inside the rustic kitchen

Newsletter

5 Comments

  • Reply
    Sues
    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!!

  • 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.

  • Reply
    Jagruti
    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
    Silvia
    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.

  • Leave a Reply

    810 Shares
    Pin620
    Share14
    Yum22
    Flip
    Tweet
    Stumble153