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A close up of la farinata flatbread on a stone worktop
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5 from 7 votes

Italian Farinata Chickpea Flatbread (La Cecina Toscana)

Italian Farinata Flatbread aka La Cecina Toscana is the most incredible chickpea flatbread made with just 3 basic ingredients. It's crispy and delicious on the outside with the most delicious creamy middle.
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Appetizer
Cuisine: Italian
Servings: 8 servings (2 flatbreads)
Calories: 193kcal
Author: Emily Kemp

Ingredients

  • 2 cups chickpea flour (besan or gram flour) (250g)
  • 3 cups water (665ml)
  • 5 tablespoon olive oil
  • ½ teaspoon sea salt flakes or kosher salt

For topping

Instructions

  • Sift the chickpea flour into a large bowl then add a pinch of salt (about ½ teaspoon sea salt flakes).
  • 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 450F/230C.
  • Oil an oven safe skillet, pizza pan or baking tray with olive oil (about 1 tablespoon should be enough). 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 ¼ 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!

Notes

  • Grease the pan - Make sure your tray or skillet (even if it's non-stick) is well oiled. I use around 1 tablespoon of olive oil, that way it doesn't stick to the tray and it can be removed easily.
  • baking the flatbread - You can use any shape pan or baking tray you just need to make sure that the batter is 5mm ¼ 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.
  • Variations - you can add herbs such as rosemary to the batter to infuse or even add in veggies that need using up.
  • Serving - La Farinata is always best served hot straight from the oven. You can simply eat it by the slice or serve it inside a roll or focaccia.
  • Batter - The batter is very liquidy it shouldn't be thick at all.

Nutrition

Calories: 193kcal | Carbohydrates: 17g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 254mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12IU | Calcium: 16mg | Iron: 2mg