Recipe: Authentic Italian Chickpea Flat Bread

Authentic Italian Chickpea Flatbread | IPOM

Healthy, delicious, vegan, gluten-free & Italian. Need I say more? I mean, really? With so many wonderful things all packaged up into one, it might seem almost too good to be true. If I told you also, just how mind-bogglingly easy this recipe was, well you might just freak right out. Don’t do that. Instead, read on to find the recipe that could literally help you simplify your life, be healthier, all the while impressing your friends and family as well. Lofty promises I know.

I first posted a chickpea flat bread recipe back in September, fresh off our glorious family holiday in France. That recipe, as well as today’s, came directly from our time in a comfortable Provencal apartment, when on the last day there I chilled alone on the terrace with a (1/2) bottle of rose and a few of the apartment owner’s cookbooks (a most wonderful and sophisticated Australian woman).

A few hundred iphone shots later (not even kidding you) and I had what might be the best collection of authentic French and Italian recipes ever. Not to mention a never to be forgotten few quiet moments to myself in paradise.

And now I am so excited to share some of that paradise with all of you, with my surroundings slightly different of course, but you all know what I mean! Chickpea flour is fairly inexpensive and can be found in most any Asian, Indian, or health food store. So do seek it out, it will be well worth your while!

Authentic Italian Chickpea Flatbread | IPOM

The Less:

Less wheat flour based diet staples less irritants for those sensitive. Less grains in the diet can mean less trouble for the stomach, digestion, and comfy body weight. Fewer ingredients in your food means more control of what you are eating, so sourcing ingredients of quality stays paramount.

The More:

More simple recipes to prepare means more reasons to make them. More old world foods means more old world wisdom. More alternatives to bread means more ways to feel satiated, without paying a price in equilibrium.

Authentic Italian Chickpea Flatbread | IPOM

Authentic Italian Chickpea Flat Bread:

  • (2.5) cups chick-pea flour (also called gram or garbanzo flour)
  • (3.5) cups fresh cold water
  • (1 tsp) salt & black pepper, or to taste
  • (1/4) cup extra virgin olive oil

First, prepare to be blown away in a few hours, as this recipe calls for the mixed batter to sit a little while. I’ve made this recipe now several times and have had great success with mixing it up mid-day on a weekend for cooking in time for dinner.

In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired (just not too much salt and this recipe doesn’t need much).

Authentic Italian Chickpea Flatbread | IPOM

Let the mixture stand on the counter for 3 hours or so. When ready to bake, heat the oven to 350 degrees. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon. Prepare a large rimmed cookie sheet by pouring the olive oil onto the bottom (if you can, do not be shy or skimpy here with the olive oil, it is wonderful in this recipe).

Once the oven is hot, pour in the batter, making a layer about (1/4) inch deep. Careful, this is going to move a lot when you pick it up! Bake at 350 for 30 minutes, until golden. Remove from the oven when done and let cool a little before cutting & serving.

Authentic Italian Chickpea Flatbread | IPOMAuthentic Italian Chickpea Flatbread | IPOM

Now the original recipe (to which I have made no changes to) calls for the ‘cake’ (called chick pea cake or ‘Torta Di Ceci’) to be served piping hot. It is of course, completely delicious straight out of the oven, plain or with (just a little) grated Parmesan on top.

Authentic Italian Chickpea Flatbread | IPOM

Personally, I think it is divine smothered in the Broccoli Pesto from my last post, but it would be equally good with my favorite Kale Pesto or a tomato based chutney or even a good sharp cheese (I’d be lying if I said it wasn’t ridiculous with Gruyere). The trick here is not to double up on the beans – for balance I would avoid hummus or any other bean related dip with this one, bit that might just be me :)

Authentic Italian Chickpea Flatbread | IPOM

This recipe makes a generous amount, and the good great news is it keeps incredibly well. Just cut and store in the fridge until needed. To heat, simply broil the amount you want until hot and brown. Perfect.

In addition to being amazing freshly baked, I was thrilled to learn that the textural integrity of this cake is still amazing with left overs. It is a heavenly and welcome substitute for pasta or beans in soup too and won’t dissolve or disintegrate when added to liquid and cooked. Simply cube and add to whatever liquid based sustenance you happen to have on hand.

Authentic Italian Chickpea Flatbread | IPOM

My sustenance this weekend was just this. Hot, cozy tomato soup with cubed chickpea flat bread and a nice sprinkle of olive oil and black pepper. Perfect for a rainy winter weekend :)

  • Have you cooked with chick pea flour before?
  • Have you tried the broccoli pesto yet?

Now you can do both at once!

Yours in Less,

162 Comments

Filed under Cooking, Food, Gluten Free, Photography, Recipes, Rich & Simple, Savory, Soup, Vegan, Vegetarian

162 Responses to Recipe: Authentic Italian Chickpea Flat Bread

  1. I wonder if you could use this for a thin pizza crust?

  2. Oh wow this sounds so good. Definitely want to try it. I’ve started making flatbreads recently but I normally follow a recipe in the River Cottage cookbook so interested to see how it compares x

  3. Hurrah!!!! Can’t wait to try it and we’re having Thanksgiving weekend with a couple whose female half is gluten-intolerant. :-) You might find chickpea flour called besan in Indian stores. I spend ages looking for it once and that’s what it was called. (Finally had to ask.) There’s also a roasted one (which Wikipedia says is more flavorful) but I’m assuming, Shira, that you use the unroasted, since you didn’t specify roasted.

  4. I have a bag of chickpea flour in the cupboard just waiting for the right recipe, and this is it! Thinking some homemade spicy hummus will be a nice accompaniment.

  5. Looks absolutely out of this world, Shira!! I love the idea of adding it to soups, too! (The pizza idea mentioned above – yes!)

  6. Sarah

    i’m soo making this, Shira. But i have a naive question: does chickpea flour have anything in it other than chickpeas? of course i’m wondering where i’m going to find it in whistler but i’m on the hunt

    • Yes! Nothing but chick peas – can you believe it (not naive!)? I hope you can find it – look in the Asian/Indian food section?

      • VIRGINIA

        IS CHICK PEA FLOUR THE SAME AS CHICK PEAS POWER ? (GOLCHIN)

        • Sonja

          Yes, The label is different but the “s” does not make the product different. It is also called Garbanzo Bean Four and I buy the “Bob’s Red Mill” brand. They deliver if your store does not carry the brand. My daughter lives in Japan and gets Bob’s Red Mill products delivered through herb.com for example.

    • Liz

      If your store(s) do not have it in the bulk bins, Bob’s Red Mill version is typically stocked …but here in Montana, sometimes they stock only the Garbanzo/Fava blend. That has worked for me in place of the 100% Garbanzo or Chickpea flour.

      My flour and water and salt and pepper (I was tempted to add cumin but decided to go with the EXACT recipe first go!) is on the counter and the 3 hour timer is counting down.

      • Great tip Liz! I’ll be thinking of you in a few hours :) Cumin..nice idea!

      • Liz

        Well…I was disappointed. Caveats…it was the garbanzo/fava Bob’s Red Mill that I used and I’ve had it for a bit, i.e. maybe too old?? I do like the “texture”…I made mine in a baker’s half sheet 17 x 12 so it was nice and thin. I used a quality evoo and plenty of it. I’ve made various chickpea flour things so am acquainted with flavor and texture. I thought this was extremely bland. I used 3/4 tsp salt and 1/4 tsp coarse ground pepper.

        Next round I will up the salt and pepper plus add the cumin and some cayenne. I will also add a bit of butter (I understand this is not a vegan opion) to the olive oil.

        I’ve never had authentic socca so another caveat is this could very well be a “gluten-lover’s” palate speaking.

        • I am wondering if it was the fava flour? And of course, with salt and pepper it is always subjective – and leaving it on the blander side makes a great foil for a flavorful (and saltier) topping! Don’t blame it on your palate…never do that! Would love to hear how it goes with your modifications Liz! ;)

      • Liz

        Forgot!!!

        I DID make your Killer Kale Pesto to go with and THAT is indeed killer!!

        • Awesome! That is easily one of my faves…also I am going to add my salt recommendations to the flat bread recipe – I am pretty sure I used a teaspoon of salt! :)

      • I suspect the flour as you noted. I will definitely report back when I make it again with good and fresh chickpea flour! Meanwhile, as you also noted – my current batch is perfect for spicy/flavorful toppings as well as for salad croutons and soup crunchies (it is a damp 29F here in northwest MT…SOUP weather!)

  7. Wow Shira, so many ideas and alternatives today! And they all look delicious! Especially the last one with the soup!

  8. This looks fabulous. I’m loving the idea of using the flatbread in a soup or a sauce! I’ve added chickpea flour to my shopping list :)

  9. Wowowowow this looks TOO easy NOT to try!! Plus is sounds delicious, especially with that amazing pesto of yours!

  10. Fantastic! Great to see another. I have LOADS of gram flour after buying a new bag yesterday, perhaps I should do another version too :D

  11. I Lurve chickpeas. I’m definitely giving this a go. YUM

  12. We love socca, the chickpea flatbread that plays such an important role in the cuisine of Nice. Although the traditional approach just involves folding the socca crepes (made from batter) and eating them plain while still warm, we think that socca, whether as a crepe or cake, makes a great base for slow-roasted tomatoes, tapenade, cheese, and–as you’ve discovered–pesto! Nice post. Ken

    • Great topping suggestions Ken! I’ve also enjoyed a thinner ‘crepe’ version as well (closer to the one you describe), I love that in parts of Europe what seems alternative here is actually as common place as regular bread too :) Thanks!

  13. This is heaven on so many levels! I can think of so many ways to use this amazing looking flatbread and so many reasons to eat it on its own. Thank you for sharing this soon to be staple go-to flatbread in our house :)

  14. ANNE L. Texas

    can’t wait to try this! any size cookie sheet? 9″x13″ ?

    • Mine is a little larger than that – but the original recipe says ‘deep baking sheet’ – I would think so long as the rim is high enough (at least an inch or an inch and a half) you could use the 9 x 13 no problem – hope that helps!

  15. Looks amazing, as always! I’m going to look for chick pea flour and give this one a try this week. Thanks!

  16. I have just discovered your blog, and what a treasure! I am at the beginning stages of my adventure into the vegan world (www.happyhearthappysoul.com) and I can’t wait to try this beautiful recipe. I read someone suggesting it as a pizza crust. Brilliant! I know what’s for dinner tonight.

  17. And THAT Shira is exactly the recipe I’ve been waiting for…and to think you came across it WHERE you did, and HOW you did makes it all the more steeped in romantic imagery & deliciousness! (I won’t forget where this comes from!) :) And, lucky me, I have the ingredients all within arm’s reach! xx

  18. I still have been meaning to restock my chickpea flour since your last post! What an incentive. :)

  19. When I saw this I thought, here is the cure for my jet lag – I headed straight to the kitchen and made it along with your pesto – it was SO good!! We loved it!!
    One of those recipes we will make again and again and again…..
    Thank you Shira :-)

  20. Reblogged this on Holly Recommends… and commented:
    This looks delicious! Maybe I will try making it this week.

  21. I’m so tempted to try this and see if it agrees with me or not. I had a bad experience with poppadums recently…but this looks so tempting, as so much of your recipes do! :)

  22. So, small confession. I did not get to the broccoli pesto over the weekend as promised. Perhaps it was the universe’s way of telling me that I needed to wait for this recipe so that I can make both recipes together?

    This looks so good – and with the ever escalating health-quest I am on down here, chickpea flour will be added to the list (rather than merely procrastinating about it).

    Cheers possum :-)

  23. I just made 2 flatbread recipes today too, one savory and one dessert style!! This looks yummy! I’ve never tried chickpea flour but have seen it popping up a lot so I guess I need to. I love making flatbreads! I still need to make your rice loaf, didn’t get a chance to last night! Can’t wait though :)

  24. This turned out just lovely for so few ingredients! I don’t have chickpea flour and look forward to finding some and trying this out. We’ve been attempting to bake with less wheat lately, so this would be a welcome treat in our kitchen! I love that you’ve captured all of those recipes on your phone.. it’s an instant recipe box:D

  25. This sure does look good and it couldn’t be easier to prepare. Thanks for passing along the recipe.

  26. Never even knew that chickpea flour existed! So excited to try to find it in Hawaii :) That soup looks like comfort in a bowl…wish I could be having that for dinner tonight!

  27. Yay, the much-anticipated flatbread recipe! That looks positively scrumptious. :)

  28. This looks almost too good to be true! I must go buy some chickpea flour!!

  29. Mmm-Mmm! I haven’t used chickpea flour yet, but I’ll have to try it now! I’m all about beans with olive oil right now. :D

  30. I first had this last year, my girlfriend made it for me and called it Farinata! Yours looks wonderful.

    • Thanks! I still love the thinner version (I think you shared it with me last time!) – I am going to post that one too at some point, they are all wonderful! :)

  31. This looks delicious! I just found your blog through Foodgawker and am so happy I did. I’ve always loved socca, so I am definitely going to try this recipe, but maybe use coconut oil…(have you tried that?). I love the sound of both kale and broccoli pesto, so I am headed over to those posts now! :-)

  32. haha, I’m so glad I’m not the only one who takes a million photos of cookbook recipes with an iPhone! ;-) This looks sooooo incredible and I especially love the idea of using it to bulk up soups when you want to avoid gluten.
    I first heard about Socca only recently and I am soooo intrigued to try it! Thank you for sharing.

  33. Shira, this really is the ONE! I read about socca when I first started blogging and for some reason was so intimidated! Just sounds crazy easy now. I can’t wait to try this and when I do, you’ll be the first to know! In fact, I may be serving this instead of gluten free bread for my gluten free Thanksgiving guests!

  34. Let’s add this to the (long) list of your recipes that I need to try. I’ve made other socca recipes before, but I’ve never let the batter sit- I’m excited to see the difference! :-)

  35. Chelsea

    Is there something I’m missing with the flour? Can’t i make my own with dried chickpeas? These look delicious!

    • Hi Chelsea! I have heard it can be done, but I am not sure the results will be the same, unless you can grind them very fine. A friend tried to do his own and it ended up falling apart (and that should NOT happen).

  36. Karyn

    This is absolutely delicious!!! Thanks!

  37. I love to use chickpea flour & I have pesto from a lot of veggies before & a lot broccoli pesto too! I love this lovely combined recipe a lot! :) MMMMM!

  38. I love the thought of using the leftovers in soup, I have cooked with chickpea flour but never made socca or a flatbread like this- your version looks incredible topped with the broccoli pesto!

  39. I know what I’m making now for those holiday appetizers! Great idea, thanks!

  40. Pingback: Beans, beans, they’re good for your heart! | Wait…are those…cookies?!

  41. I always love your offerings. These sound divine! And can I tell you again how much I love the less/more concept, in every way?

  42. Mary Dixon

    I am so addicted to chick peas in any form at all, I can’t wait to try the flatbread. We do feast on pizzas many times the very idea of a good thin crust pizza made with my favorite “bean” as a crust has a LOT of favor. In a small city, I will have to work hard to find the flour needed. Or maybe I will have to get even more creative…..online, I suppose. That means I’ll have to be patient. *sigh*

  43. Pingback: Recipe: Chickpea Flatbread Cakes & Roasted Veggie Dip | In Pursuit of More

  44. Pingback: Beans and Beans and Lentils | Trees Grow in Brooklyn

  45. Ren

    You can make your own chickpea flour if you have a Vita-Mix, which will grind them very fine. It worked beautifully. A food mill would probably work too, but I’ve never used one soI can’t say for sure.

  46. Rah

    Wow, I love how simple this is! Thanks, I’ll make this tonight and feature it on Plant Based Munchies! Awesome recipe :)

  47. Pingback: Family snack plate with Popcorn Tofu and Broccoli pesto | Plant based Munchies

  48. Rebecca Rawsthorne

    Thanks for the recipe, i have been thinking of making this for years after an Italian friend made it for me and I couldn’t believe how simple it was. she flavoured it with sprigs of rosemary which was a nice touch. Reminds me of a similar but sweeter recipe using chestnut flour, water, olive oil sprigs of rosemary and raisins. Do you know it?

  49. I just made the Socca and am delighted. I have a half sheet pan discovered that my oven is not level.
    I liked the thinner side and will reduce the batter by 20% on the next batch. Goes great with asparagus soup!
    I agree with the post that it is bland, but a grind of salt and pepper solved that.
    Thank you

  50. Rosie

    Just made this last night – yum!! We ate some fresh out of the oven but it was a smidge too soft – I popped the tray back in the cooling oven for another hour and the texture changed a little to something we prefer. It certainly was tasty, a very strong chick-pea taste. I grated some parmesan on top which was magic. Just trying to work out what else might be nice – maybe some cayenne pepper on top or some salt flakes, rosemary and garlic added when it’s set but not fully cooked? Not sure, going to do some experimenting! Thanks for the recipe :)

  51. Pingback: 20 delicious ways to use beans and save money

  52. Pat Brophy

    Shira, thanks for the recipe and the tips from others. I have made my first batch of mix just now, and will add more salt. I was wondering if you have tried cast iron skillets. I would probably have to use two of mine. I am going to make the broccoli pesto. Looking forward to eating both.

  53. Fantastic recipe. Have used chickpea flour before for pan-fried spice/vegetable-loaded tortillas, but hadn’t occurred to me before to try as an oven-baked flat bread. Looking forward to trying different variations!

  54. I did an experiment mixing garlic with canned garbanzo beans, with their liquid and olive oil for an ingredient in a friend’s taco feast for an autistic child that would not eat the garlic. He said it was awesome. I wonder if you could bake the slurry I made as flatbreat? – it was very thick.

  55. Pingback: 07/23/2013 | The 100 Pound Challenge

  56. Pingback: 15 Best Chickpea Flour Recipes

  57. Pingback: SNAP challenge Day 11 of 42 | The 100 Pound Challenge

  58. Jim

    This turned out awesome. Even though it can last a while in the fridge, it doesn’t last long!

  59. Can’t wait to make this for dinner tonight to go along with soup. Last night I soaked some bean flour, not knowing what I was going to make. This is it!

  60. tt

    loved it! both flatbread and pesto were excellent!

  61. I feel a bit self conscious about being this excited about such a simple recipe but ummmm…I admit it, I am!! Thank you so much for sharing. I have two gluten free breads in my freezer and neither does my body right. I don’t have problems w/ chickpea flour so I’ve been researching recipes. The pictures look so good. I am committed to figuring out the foods that help keep me well, whole and healthy AND taste good.

  62. Pingback: Flatbread | Plant Based for Health

  63. Ellen

    We just got into making flat breads at our house. We are looking forward to making your chickpea flat bread and pesto recipes. Thanks so much for sharing. We love to make and try new recipes. Yours are so original.

  64. Liz

    Just tried and loved this flatbread, and it’s an especially nice treat since we’re cutting way back on gluten. But mine was more the consistency of firm polenta…slightly crispy on the outside. Is this the norm, or was my cooking tray too small, and thus the flatbread too thick? Thanks!

    • Shira

      Yes LIz, that sounds about right! It is supposed to be soft. There is another recipe for a crispier socca on my site if you prefer something a little more crispy :) It is on the recipes page!

  65. Erica

    I have a few different problems with this recipe, perhaps you can help me out.

    After letting the ‘batter’ sit for three hours, I noticed that it separated slightly, and had to mix it back up before putting in the oven. I’m not sure how spreading the olive oil helps, because it all just bubbles up on top of the batter once poured. Is that what’s supposed to happen? Also, I cooked it for almost an hour, and it came out gooey. I used a 13″ x 17″ cooking pan. Is that not large enough?

    • Shira

      Hi Erica, this sounds quite normal to me! It is true the mixture needs stirring before adding to the tray, and the end result of the flatbread is a softer texture. I use a large baking sheet – and from the sounds of it your pan seems perfect! I hope this helps.

  66. sue cameron

    Hi, trying this out, does the oil need to be hot from the oven BEFORE adding the mixture????

  67. Trisha from Scotland

    I make a pizza base with equal quantity chick-pea flour to water (half cup) salt n pepper, garlic, mixed Italian herbs whisked together. It should resemble runny batter. Fry this in frying pan with a little olive/coconut oil til brown on both sides. Thickness is personal choice. I like it thin. Transfer to baking sheet, top with home-made tomato sauce of your choice (eg sun-dried tomato and chilli) and cheese or other pizza toppings. Bake in oven for 7 to 10 mins til cheese bubbles. Sprinkle with black pepper/oregano or Parmesan if you wish. Best pizza ever!

  68. Hello
    I have a huge bag of gram flour in my cupboard, so I thought I’d give this recipe a try. It is lovely, and so simple!
    I have one question, which is should I get it out of the tin soon after removing from the oven? I let it cool a little and then tried to get it out, but some of it stuck a little bit. I found that once I’d got my spatula properly underneath one bit, I was able to peel the rest of it off the tin nicely. I also considered using even more oil but most of this sat on top.
    Either way, I’ll definitely be making this again :-)

    • Shira

      So happy to hear! You can remove it whenever and so long as enough oil is there it should come off easily – but I would wait for it to cool a little :)

  69. intention8

    Must I wait so long to cook? How about one hour?

  70. Stephie

    Hi! I made this yesterday and it came out soooo good, you’re right, it’s delicious and I’m so happy to have such an easy (non-fry) recipe to use with the chickpea flour I bought. (bought it to add a little to cookie recipes to make them a little healthy.

    Can you tell me why it’s necessary to skim the foam ? Also, does it need to sit awhile to absorb some water? Just wondering.

    Thank you for the recipe and how-to.

    • Shira

      Hi Stephie – awesome to hear!! I think the foam is skimmed to remove some of the gas-producing qualities of the flour — I’m not certain but I think that’s the case :) Hope that helps!

  71. Esther Chanie Dushinsky

    Does this become crispy in texture or soft? I’m not sure I got this right. Thanks

  72. Hatice

    Hi Shira, I had bought chickpea flour a while ago, thinking I could make dosa, then I realized dosa is made with urad dal & rice. So, I had been wondering what to with chickpea flour. Yesterday, I came across to your recipe. I just tried it. I am having it with ajvar (roasted eggplant/red bellpepper spread – common in Eastern European countries). It is heavenly. Do you have any dosa recipe you could share? Thank you.

  73. Renee

    Is there a way to make your own chickpea flour?

    • Shira

      There is but I think you’d wear the blades on your Blendtec! Unless you have a proper home mill I would try to find it ground :)

  74. Jim

    I just made this with fava bean and chickpea flour and it was absolutely delicious! Fantastic with my homemade olive tapenade.

  75. Pingback: Italian Chickpea Flatbread | deliciousdietitianduo

  76. Lorraine

    I gave this a try but wasn’t really successful. Is the oven temp 350 farenheit or centegrade? Also, do you heat the oil in the oven first?

    Thanks! x

    • Shira

      Hi Lorraine – 350 is the standard temp for all ovens, to be honest I am not sure how to answer that :) Sorry to hear it didn’t work out.

  77. Lianne

    This bread looks amazing. I have recently ditched all my non-stick cookware for stainless steel & glass after reading bad things about teflon coatings.. Do you think this flatbread would cook ok in a glass Pyrex roaster?

    • Shira

      I am sure you could try it! I don’t see why it wouldn’t? Let is know!

      • Lianne

        Well I tried it out today but not sure it turned out right.. The top looked ok but when I took it out it was really stodgy and the base of it was really smooth, just like a bar of soap. Not sure if yours was like this or maybe if the glass roaster made it like this? The only difference I made to the recipe was that I used coconut oil instead of olive oil..

        • Michelle

          Hi Lianne,

          I made this last night but it didn’t turn out. I am going to try again because I think this is what I did wrong:
          My cookie sheet was too big, so it became very dry in the back of the oven but it was still soft in the front ( yes, my over sucks)
          I didn;t give it a really good stir before putting it in the sheet, so the heavier particles of the flour stuck together, so the softer side of the flatbread( in the front of the oven) tasted too much like beans, the flavour was too strong, but the dried up side (back of the oven) didm;t have that strong flavour, it actually tasted nice but it was too dry lol
          I will try adding oregano or rosemary for more flavour and less pepper, so my daughter can enjoy it too.
          Thank you so very much for this recipe Shira!!!

  78. My granddaughter has Celiac disease, so I am trying to make foods that she can tolerate and perhaps try making at her apartment at school. I made this today. I flavored the batter with more salt, black pepper, about 1/2 tsp. cayenne pepper, &a pinch of oregano. After I put it in my large baking pan, I sprinkled it with grated Logateli cheese. It was firm after twenty minutes, so I placed large grated provolone cheese, sliced fresh tomatoes, thinly sliced sweet onion, salt and pepper, more grating cheese, prov. cheese, oregano and thinly sliced pepperoni. I baked it twenty minutes more because it wasn’t browning, but I decided that I would refrigerate it tonight and broil it or put it in the toaster oven tomorrow. The bread itself was very soft like cooked polenta and shiny from the olive oil. I thought it had too much olive oil, but I think the extra bake will do the trick tomorrow. It was tasty, but I am anxious to give it a second bake tomorrow and see if it becomes more like a bread.

    • Shira

      This sounds amazing Judy! Just a heads up that the texture of this recipe is supposed to be soft ~ it won’t harden up like regular bread so don’t want you to be disappointed :) I am LOVING the sounds of those toppings though ~ can’t wait to hear how it goes!

  79. Nicole

    Hi! I’m excited to try making this flatbread… could you substitute ghee for butter or olive oil? Just wondering how much of a difference it would make.

    Thanks!

    Nicole

    • Shira

      Hi Nicole! Not sure I would try that as I think it would impart a different flavour — the olive oil is quite mellow and I think better suited. Good luck!

  80. Nigel

    I’ve been looking for an Italian flatbread recipe for ages now. Sounds fantastic! Being both vegan & glutton free I have really missed bread in my diet. I DO have problem though. My fan oven only shows 250 degrees centigrade at its maximum setting. Probably not a good idea to attempt this i guess? I am not that experienced with baking stuff.

  81. Jason

    I will be trying this today. I have ground my own chickpeas for this – these flours (if I can even find them here) tend to be super expensive, and the beans themselves are much cheaper. How fine does it have to be? I have some lentils that I ground, and the largest particles are about like a grain of sugar. I will follow with the chickpeas also, they ground up a little easier, but I want to see what everyone thinks before I go and try it out.

  82. Nigel

    I have made 3 now. The 1st turned out a little on the thick side & so I adjusted the mix for the next 2. None of them took 30 mins, & all were taken up to 55mins to an hour at near 190c in my fan oven. The last 2 came out with a very satisfying light brown glow to them & were easy to remove from the pan after cutting into quadrants. My 1st ever ‘go’ at making a ‘bready’ type thing. I was well pleased with the results & now intend to include this simple recipe on a regular basis. Thanks for that, you have increased my eating pleasures immensely. My fav trick is to steam sweet pots & mash them before adding cyder vinegar & then placing on top of the flatbread with other veg alongside as well of course. Delicious!

  83. Barbara Blake

    I’m planning on trying this recipe as a flat bread for pizza. Do you know the nutritional values for the completed bread? How many carbs, fats, calories?

  84. Steve

    Hi

    I’m not great with recipes and usually need my hand holding. 2 questions:

    1. What size baking sheet will accommodate the quantity specified?
    2. Is the olive oil heated before the gram flour mixture is poured?

    Regards

  85. Pingback: Endless Chickpea Flour Recipes! A Gluten-Free Flour to Love

  86. Pingback: Endless Chickpea Flour Recipes! How to Add this Gluten-Free Flour to Your Pantry | Organic Shop

  87. Nausheen

    Thanks, I just made this! Have made fried pakoras before but wanted to make a bake and slice version. I adapted the recipe by thinning the batter, and baking only a thin layer. This took me 30 minutes. I also spiced up the recipe with a pinch of cayenne, 1tsp of ginger powder, some toasted cumin seeds (lightly), some cooked turmeric powder and added some froze. Spinach leaves and two chopped cherry tomatoes for colour. Oh an some sliced leeks (onions would work too) and 1 tsp of baking powder though mine didn’t rise much – maybe old? Hope this helps someone, am keeping my recipe for future brunch parties!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>