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Authentic Italian Chickpea Flat Bread

Less, but better. Unknown

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

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.

The original recipe (to which I have made no changes to) calls for the ‘cake’ (called chickpea 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. 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 πŸ™‚

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.

257 responses to “Authentic Italian Chickpea Flat Bread

  1. Hurrah!!!! Can’t wait to try it and we’re having Thanksgiving weekend with a couple whose female half is gluten-intolerant. πŸ™‚ 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.

    1. Fabulous – great timing! Good question – re: roasted or not. I have only worked with un-roasted chickpea flour so far (actually haven’t come across roasted). I hope it is a hit! Happy Thanksgiving!

      1. I was wondering if you had any other favorite recipes from the cookbooks you mentioned above? Have you posted any other recipes? I would love to get some more healthy ideas for my picky kids. Thanks so much!

  2. 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.

  3. 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

        1. 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 for example.

    1. 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.

      1. 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.

        1. 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! πŸ˜‰

        1. 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! πŸ™‚

      2. 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!)

  4. 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

    1. 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 πŸ™‚ Thanks!

  5. 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 πŸ™‚

    1. 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!

  6. I have just discovered your blog, and what a treasure! I am at the beginning stages of my adventure into the vegan world ( 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.

  7. 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!) πŸ™‚ And, lucky me, I have the ingredients all within arm’s reach! xx

  8. 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 πŸ™‚

    1. Thanks Jennifer! If you have digestive difficulty with bean flour (some of us do!) – then this might not be easier on the tummy than (those tasty!) poppadums – but if you are brave I’d love to hear how it goes! πŸ™‚

  9. 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 πŸ™‚

  10. 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 πŸ™‚

  11. 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

    1. 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! πŸ™‚

  12. 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! πŸ™‚

  13. haha, I’m so glad I’m not the only one who takes a million photos of cookbook recipes with an iPhone! πŸ˜‰ 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.

  14. 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!

  15. 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! πŸ™‚

    1. Me too Kristy, and you are too cute (as always!)! I’d love to hear how it compares as well! PS – Stop being so gorgeous in that photo, will you? πŸ˜‰

    1. 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).

  16. 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!

  17. 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…, I suppose. That means I’ll have to be patient. *sigh*

  18. 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.

  19. 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?

  20. 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

  21. 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 πŸ™‚

  22. 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.

  23. 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!

  24. 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.

  25. 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.

  26. 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.

  27. 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!

    1. 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 πŸ™‚ It is on the recipes page!

  28. 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?

    1. 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.

  29. 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!

  30. 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 πŸ™‚

    1. 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 πŸ™‚

  31. 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.

    1. 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 πŸ™‚ Hope that helps!

    1. Hi Esther! The end result should be somewhat soft, if that is what you got you are on the right track! Thanks!

  32. 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.

    1. 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 πŸ™‚

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

  34. 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

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

  35. 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?

      1. 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..

        1. 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!!!

  36. 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.

    1. 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 πŸ™‚ I am LOVING the sounds of those toppings though ~ can’t wait to hear how it goes!

  37. 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.



    1. 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!

  38. 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.

    1. Hi, I believe the 350 degrees is for a standard Fahrenheit oven. Which converts to about 180 (176 to be precise) centigrade. You should be able to cook this recipe just fine!

  39. 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.

  40. 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!

  41. 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?

  42. 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?


  43. 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!

  44. This looks amazing. Want to try to put this in my daughter’s lunch – cold – packed with a dip. I know it keeps well in the fridge. Does it work well served fairly cold (will have ice pack in lunchbox) or does it need to be heated up before eaten? Thanks!

  45. My husband is Indian so we use gram flour quite a lot! I love the health benefits of Indian foods and spices, and gram flour flat breads are one of my faves. I’ve never made it this way, but I am excited to try it

  46. I made this last night for snack food, and it’s amazing! I love how simple it is to make. I topped mine with thin tomato slices, kalamata olives and some dried basil and oregano. Yum!

  47. this looks a great idea as ive now become intolarant to gluten, how do you warm it up if youve kept it in the fridge? do you just reheat in the oven?

  48. hi,
    I’m Algerian ( north African) and we make something very similar to this we call it garantita , the people of the west call it karantika , the only addition to your ingredients is cumin plus one egg , we generally prepare it overnight to be able to have it for lunch . I’ve always wondered about the origin of this preparation , some say its Spanish but since the Italians make it as well so maybe it goes back to the Romans ?? . would you please tell me the name of it in Italian ?
    many thanks and all the best x

  49. I made this today EXACTLY like you instructed. I had some garbanzo flour in the freezer I’d never used that I’d bought several months ago for who-knows-what. It turned out AMAZING! I am so impressed! It had tons of flavor in my opinion, and so far all I’ve done is eat it plain! Can’t wait to whip something up tomorrow to try it on. I see so much potential with this. Thank you so much!

    1. Fabulous!! Too funny but when I started to read this comment I was bracing for a failure πŸ™‚ So good to hear you like it! It’s a fave for sure!

      1. Hi Shira
        I have tried looking online myself but different websites have different answers and I just want to make sure I get the right amount

    1. @kathleen: I’ve used 1/3 c green pea flour (substituting 1/3c chic pea flour) in this recipe and besides turning it slightly greenish, I didn’t notice any difference in taste or texture.

  50. must try your chick-pea flat bread…..chick pea flour with that tangy nutty flavour.a must have with soups and dips…..keep em coming….thanks..querino

  51. This is amazing! I’ve tried a few recipes for this before, but nothing nearly as good as this one! I can’t wait to share with my family, as we got hooked on it when in Sicily several years ago. Thank you!!!

  52. I made this for the first time today. Followed recipe very carefully. It look almost 1 hour to cook thru. Delicious! I’ll make it regularly. Thank you for sharing!

  53. Hi Shira. I’m wondering if pea flour flatbread is going to help me with weight loss if I relpace all the carbohydrates and sugars I am addicted to with this flatbread. It’s hard to make great changes if economically it costs more when the budget won’t support it. Thank you

  54. I lived in Italy (Liguria) for three years. “Farinata” is one of my fondest food memories. My Italian friends would cook this in their brick wood-burning oven with fresh rosemary plucked from their garden. It was a treat in the autumn. There are “sagra” festivals dedicated to “farinata” in Liguria in the autumn . How fabulous to find this recipe. Thank you.I own a natural foods market and will share this recipe with my customers.

  55. Hi, Shira
    Thank you for this!
    I am going to make this today, πŸ™‚
    First part of job already done but I put only 3 cups of water. Hope it will work.

  56. i thought that the recipe needed alot more salt. and needed to be cooked more than 30 minutes. next time i make it, I will add a bunch of pink salt and chopped rosemary. it was way too bland for me. but i like the idea of it.

  57. Hi, I made my own chickpea flour by grinding them in my coffee grinder. I followed the instruction exactly except using a heaping 1/2 tsp of table salt (ran out of sea salt). After the mixture sit on the kitchen countertop for 3 hours, the mixture was still very watery. And the chickpea flour seemed to sink in the bottom of the mixing bowl. I poured them in the extra virgin olive oil layered rimed baking sheet anyway. I baked for 45 -55 minutes or so. I love how simple the recipe is and how easy it’s prepared. My son cut his slice in strips and dipped in leftover pasta sauce:-). I like the flavor and will try some add-in next time. Thanks for sharing the recipe.

  58. This is a 13th century flat bread originating from Genoa and was given the name farinata (flat chick pea focaccia)
    Simple dishes stand the test of time… Ray

  59. I want to make this flat bread on Saturday. Could you please tell me what size sheet tray you used to make the bread 1/4 thick? A full half or quarter? Or the dimensions of the sheet tray you used? I read most of the comments and haven’t read which size you used.

    1. Hi! I use a large cookie tray….the kind with a rim (I honestly don’t now the measurements) but it is a long rectangular standard cookie tray! It should have a lip so the batter doesn’t run off. I hope that helps!! πŸ™‚

      1. That’s really no help at all.
        A full sheet measures 21 x 15 1/2 inches
        A half sheet measures 17 by 12 1/2 inches
        A quarter sheet measures 12 1/2 x 9
        And they all have an inch high rolled edge.
        So which one should I use to achieve the 1/4 inch thickness desired?

  60. Looks and sounds wonderful! I am new to the computer and would like to know how to print the recipe without using so much paper when it also copies all the comments…….. sorry to be uninformed. Really want to try this and lots more of your wonderful recipes. Thanks so much for all the time you put into all of this!

    1. Hi Penny! Sorry but I’ve yet to add a recipe printing feature to my site — the best way might be to cut and paste to a word document? That might help! Thanks for the lovely note πŸ™‚

  61. Great recipe! We just had this tonight. A real keeper! I chopped up some small bits into a mixed green salad and had some with an almond basil pesto…mmmmm! I did add some finely minced fresh rosemary from my garden and some coarsely grated pink Himalayan salt so it was a little less bland and it was perfecto! Will be making this often!

  62. Thank you Shira for the tip about using it in place of pasta. I never thought of that, and have been making socca for quite some time now. My husband and I love it. I’ve tried many varieties with different herbs, spices etc. Tonight I’m making a an arugula walnut, goat cheese flatbread, using the socca batter as my flatbread. We are into soup weather now, so I think I just may add some to my soup this week. πŸ™‚ Thank you!

  63. Wow, I’ve been using chickpea flour in various batters and pan frying (for pancakes, crepes, etc) but I haven’t thought to bake! I’m glad to hear this is a traditional treat, can’t wait to try it!

  64. I have a Vitamix and would love to try making my own chickpea flour. I assume the chickpeas for this are the dried ones in a bag?

  65. I followed the recipe exactly and was somewhat disappointed with this dish. It was somewhat gummy in texture and bland in taste. I plan to try a vegan quiche-like variation by mixing in small pieces of not-too-wet veggies and a bunch of fresh herbs, maybe even some soaked-pureed raw cashews. So thanks for getting me on the right track with the gram flour.

  66. I think I just fell in love with this blog and you and this bread. Making this TOMORROW. YUM.

  67. Could you add parmigiano reggiano cheese? If so, when would you add it? With the chickpea flour before adding water or stirred in just before pouring into baking sheet? Oh or sprinkled on top before baking. What do you think would be the best way?

  68. I love the idea of healthier substitutes for bread! I’m going to find chickpea flour and give this a try. I think it will fit into my daughter’s new plan for better nutrition and weight loss. I didn’t see any reference to number of servings. Can you give me an idea so I can analyze the recipe? Thanks…I’m off now to explore more recipes at your site! πŸ™‚ Sandi

  69. I saw this recipe and immediately went to my chickpea flour to make it! You had me at Italian flat bread ???? I am new to chickpea flour, however, and have a question or two. What is the significance of letting it sit for several hours? Just to rehydrate the peas and make the end result softer? (I probably just answered my own question now that I think about it lol!) Also, the pan. Will a glass pan work? Should I adjust the heat and time for a glass pan? Thank you so much! This looks delicious!

    1. Hi Rebecca! So glad you found the recipe! I’m sure the sitting is exactly for that reason — this is how I read it in the book so had to include it! A glass pan should be fine…just ensure it is big enough as I cook mine on a large rimmed cookie sheet – it is best when it is thin – about 1 inch. I hope that helps! πŸ™‚

  70. ive got a problem with this, do you add the oil to the flour or do you add it to the tray and put it in the oven to heat and then and the batter to that? i added the oil to the flour and i greased the pan but it all stuck to the pan,not a good out come

  71. As one commenter pointed out, this is known as Farinata. It is prepared and served in stores that are much like pizzerias over here. Particularly flavorful meats complement the base product very well. Toppings such as pancetta (Italian bacon) , prosciutto, American bacon or sausage work well. You can use mushrooms, cheese or anything else you choose to.

  72. I am wondering if I can leave the dough for longer than 3 hours (say I prepare it to sit overnight). Also how long does flatbeady stay fresh or should it be eaten within few hours.

    And lastly, an immense thank you, I came across your recipe and website accidentally and what a pleasant discovery for good GF food. Reasonable time to cook, reasonable ingredients to source, looks absolutely amazing to taste and healthy.

    1. Aw thank you Elena! So happy you love the recipes! You could definitely leave the batter our for a while I think – definitely overnight. The Flatbread is best fresh, but is also great re-heated in the broiler. It will keep for about a week in the fridge! πŸ™‚ Enjoy!

  73. The flatbread came out yammmy but on a mushy side, may be needs more time in my oven or I shouldn’t cover it while cooling. I suspect it should be more crunchy?

    1. Hi Claudia! I used a large sheet pan with a rim — I’m not sure the exact dimensions but it is a standard sized rectangle. I hope that helps! πŸ™‚

  74. Wasn’t bad at all especially after sprinkling with an herb mix and parm cheese. Very soft and delicate until fully cooled though on my batch. I let it cool completely then reheated in a cast iron skillet on both sides. Crisped up very nice and went well under a few poached eggs (sorry if this is a vegan site – only came here for this recipe so far) and a bit of sauce made with nutritional yeast. Next batch I will let ferment and might add a bit of polenta to for more body (and because I have to order this flour online as it’s not readily available to me.)

  75. I would try this recipe, b/c my son is on a gluitne free diet, I wonder if I can add baking powder to the Baden
    I add baking powder and ground cumin seed salt, black pepper and hot pepper. I use a tea spoon to drop the mixture in grape size balls in hot oil and deep fry them.I eat them with chutney as a smack. Thank you Sheila

  76. I just made this and the quantities, cooking time and temperature were just right. The plain chickpea bread is perfect for dipping in soup (I just had it dipped in chilled cucumber and avocado soup for lunch) but I think I’d add some flavourings if I wanted to eat it plain. I was thinking more seasoning, rosemary, thyme and a little bit of sharp cheese on top – it would be like a flat, gluten free cheese scone! I am also planning to reheat some to go with a soft boiled or poached egg.

    According to the calorific values on my gram flour, this recipe comes out at just under 60 calories a slice not including oil – I cut mine into 18 slices!

  77. I’m excited to try this! I missed the part that says how long it needs to be baked for….
    At 350 for how long…?


    1. Hello Carrine! Sorry for the delay, it looks like when I was editing the post, a section got deleted. It has been fixed! Thank you for letting me know about that! πŸ™‚

  78. Making this for the second time. Was so delicious! We added fresh rosemary and made our own olive tapenade for a topper. It makes a lot. We toasted the leftovers to heat them up as we ate through it over a few days. Definitely a keeper, especially good for GF people who feel bread-deprived πŸ™‚

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